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.
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.
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.
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.
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.
• 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
Directions
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.
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.
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.
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.
• 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.
