Steakhouse Skewers with Kale Caesar

Stop by the Farm Store on Saturdays* and enjoy a homemade sample!

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.

MAKES 4 Servings - PREP TIME 30 min - COOK TIME 15 min - TOTAL TIME 45 min

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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) Van Osch Farms Striploin Steaks, 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.

2. Toss 3/4 cup dressing with kale (reserve remainder for future salad).

3. Cover and chill for 30 minutes.

Skewers

1. Preheat grill to medium-high heat; grease grate well.

2. Whisk oil with mustard and steak spice.

3. Alternate threading steak, mushrooms, tomatoes and onion onto soaked wooden or metal skewers.

4. Brush all over with spice mixture.

5. Grill, turning at least twice, for 8 to 10 minutes for medium-rare doneness.

Toast

1. Brush oil on both sides of each slice of bread.

2. Grill, turning as needed, for 2 to 3 minutes until toasted and well-marked. Cool slightly.

3. Rub warm bread with cut side of garlic.

4. Add romaine lettuce and remaining dressing to kale salad. Toss to combine well.

5. Divide salad evenly among 4 plates. Garnish with additional Parmesan cheese and black pepper. Top with skewers and serve with garlic toast.

Tips

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 Van Osch Farms beef tenderloin and cook to medium-rare.

Substitute homemade Caesar dressing with your favourite prepared dressing.

For the original recipe, click here.

*Date and availability subject to change without notice. Please contact us with any questions.