Steakhouse Skewers with Kale Caesar

Torn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.

RatingDifficultyIntermediate

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Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Salad
 1 pkg (150 g) soft (silken) tofu (approx. ¾ cup)
 1/4 cup olive oil
 2 tbsp grated Parmesan cheese (approx.)
 2 tbsp lemon juice
 1 tbsp red wine vinegar
 1 tsp EACH Dijon mustard and Worcestershire sauce
 2 cloves garlic, chopped
 1/4 tsp EACH salt and freshly ground black pepper (approx.)
 6 cups shredded kale
 4 cups torn Romaine lettuce
Skewers
 3/4 lb (375 g) Kabob Cubes or Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into 1 inch cubes
 12 cremini or button mushrooms
 12 cherry or grape tomatoes
 1 small red onion, cut into chunks
 2 tbsp EACH oil and grainy Dijon mustard
 1 tbsp Montreal steak spice
Toast
 4 slices fresh wholegrain bread, about 1/2-inch thick
 2 tsp olive oil
 1 clove garlic, halved

Salad
1

Place tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a blender. Blend until smooth and well combined. Toss 3/4 cup dressing with kale (reserve remainder for future salad). Cover and chill for 30 minutes.

Skewers
2

Preheat grill to medium-high heat; grease grate well. Whisk oil with mustard and steak spice. Alternate threading steak, mushrooms, tomatoes and onion onto soaked wooden or metal skewers. Brush all over with spice mixture. Grill, turning at least twice, for 8 to 10 minutes for medium-rare doneness.

Toast
3

Brush oil on both sides of each slice of bread. Grill, turning as needed, for 2 to 3 minutes until toasted and well-marked. Cool slightly. Rub warm bread with cut side of garlic.

4

Add romaine lettuce and remaining dressing to kale salad. Toss to combine well. Divide salad evenly among 4 plates. Garnish with additional Parmesan cheese and black pepper. Top with skewers and serve with garlic toast.

Tips
5

• Skewers can be cooked indoors as well by searing in a cast iron skillet set over medium-high heat and finishing under the broiler.
• Simplify the preparation and still have great crunch by substituting the grilled bread with roasted chickpeas.
• For a gourmet twist, use chunks of beef tenderloin and cook to medium-rare.
• Substitute homemade Caesar dressing with your favourite prepared dressing.

Ingredients

Salad
 1 pkg (150 g) soft (silken) tofu (approx. ¾ cup)
 1/4 cup olive oil
 2 tbsp grated Parmesan cheese (approx.)
 2 tbsp lemon juice
 1 tbsp red wine vinegar
 1 tsp EACH Dijon mustard and Worcestershire sauce
 2 cloves garlic, chopped
 1/4 tsp EACH salt and freshly ground black pepper (approx.)
 6 cups shredded kale
 4 cups torn Romaine lettuce
Skewers
 3/4 lb (375 g) Kabob Cubes or Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into 1 inch cubes
 12 cremini or button mushrooms
 12 cherry or grape tomatoes
 1 small red onion, cut into chunks
 2 tbsp EACH oil and grainy Dijon mustard
 1 tbsp Montreal steak spice
Toast
 4 slices fresh wholegrain bread, about 1/2-inch thick
 2 tsp olive oil
 1 clove garlic, halved

Directions

Salad
1

Place tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a blender. Blend until smooth and well combined. Toss 3/4 cup dressing with kale (reserve remainder for future salad). Cover and chill for 30 minutes.

Skewers
2

Preheat grill to medium-high heat; grease grate well. Whisk oil with mustard and steak spice. Alternate threading steak, mushrooms, tomatoes and onion onto soaked wooden or metal skewers. Brush all over with spice mixture. Grill, turning at least twice, for 8 to 10 minutes for medium-rare doneness.

Toast
3

Brush oil on both sides of each slice of bread. Grill, turning as needed, for 2 to 3 minutes until toasted and well-marked. Cool slightly. Rub warm bread with cut side of garlic.

4

Add romaine lettuce and remaining dressing to kale salad. Toss to combine well. Divide salad evenly among 4 plates. Garnish with additional Parmesan cheese and black pepper. Top with skewers and serve with garlic toast.

Tips
5

• Skewers can be cooked indoors as well by searing in a cast iron skillet set over medium-high heat and finishing under the broiler.
• Simplify the preparation and still have great crunch by substituting the grilled bread with roasted chickpeas.
• For a gourmet twist, use chunks of beef tenderloin and cook to medium-rare.
• Substitute homemade Caesar dressing with your favourite prepared dressing.

Steakhouse Skewers with Kale Caesar
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