Seared Skirt Steak Topped with Broccoli & Kale Caesar Salad

For the salad:

8 ounces Skirt steak

kosher salt, to taste

freshly ground black pepper, to taste

olive oil, as needed to sear the steak

1 cup tiny broccoli florets

1 cup broccoli stalk, touch woody end trimmed and discarded, peeled and cut into thin strips

3 cups kale, leaves very finely diced

Pecorino cheese, finely grated

CHEAT Caesar salad dressing:

3 each anchovies

1 cup mayonnaise

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

2 cloves garlic, minced

juice from ½ a lemon, freshly squeezed

splash water, as needed

1 cup parmesan cheese, finely grated

kosher salt, to taste

freshly ground black pepper, to taste

To make the dressing:

Place the anchovies in a medium bowl and use a whisk to break them up as much as possible. Add in the mayonnaise, red wine vinegar, Worcestershire, Dijon mustard, minced garlic and lemon juice. Stir to combine. Add a splash of water if the dressing is too thick. Stir in the grated parmesan cheese. Season to taste as desired with salt and pepper.

To make the salad:

Season the steak with salt and pepper. Heat a drizzle of olive oil in a sauté pan. Sear the skirt steak to your desired doneness. Allow to rest for a few minutes before slicing. Transfer the sliced steak to a plate.

While the steak cooks, mix the kale, broccoli florets and stalks with as much Caesar dressing as desired. Season the steak with salt and pepper. Top the seared steak with the dressed salad. Garnish the salad with a generous amount of grated pecorino cheese and a few cracks of black pepper.

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