Pan Roasted Steak and Warm Kale Brussels Sprouts Caesar Salad
Served warm with charred brussels sprouts and slightly wilted kale, this Parmigiano-Reggiano and anchovy-laced salad plays as the perfect accompaniment for a pan-roasted steak.
Ingredients
- 1 (6-7) ounce steak (Ribeye or Strip)
- Salt to taste
- Pepper to taste
- 1 teaspoon butter (sliced into thin slices)
- 1 cup of brussels sprouts
- 3 cups of kale
- ¼ cup of Parmigiano-Reggiano cheese (grated)
- 1-2 ounces of homemade Caesar dressing or store bought
- ½ teaspoon of salt
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