Sliced Steaks With Kale Caesar Salad

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Ingredients

  • 4 flatiron steaks (6-8 ounces each), at room temperature
  • Coarse salt and pepper
  • 1/3 cup EVOO, plus more for coating
  • Juice of 1 lemon
  • 2 cloves garlic, grated or pasted
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 organic egg yolk
  • A generous handful of grated Pecorino Romano cheese, plus more for shaving
  • 1 bunch flat leaf Tuscan kale, stems discarded, leaves chopped or sliced
  • 1 heart of romaine lettuce, chopped or sliced

Description

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