Creamy Kale Salad with Skirt Steak
We wanted a weeknight recipe with big, hearty flavors that came together quickly. Beefy skirt steak and brawny kale answered the call.
Keywords
- Main Courses
- Vegetables
- Beef
- Weeknight
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Cooking tools:
- Food processor
- Instant-read thermometer
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Cutting board
- Chef's knife
- Stove
Ingredients
- 3 ounces Parmesan cheese, grated (1½ cups)
- 1/2 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Salt
- pepper
- 6 tablespoons extra-virgin olive oil
- 12 ounces curly kale, stemmed and cut into 1-inch pieces
- 1/2 cup panko bread crumbs
- 1 1/2 pounds skirt steak, trimmed and cut crosswise into 4 equal pieces
- 1 red-skinned apple, cored, halved, and sliced thin
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