Steak & Kale Salad with Balsamic Vinegar & Parsley Gremolata

Steak & Kale Salad with Balsamic Vinegar & Parsley Gremolata
  • 4Servings


  • 1 1/2- 1 3/4 pounds strip or flatiron steaks (two 1-inch-thick steaks), at room temperature
  • Kosher salt and coarsely ground black pepper
  • Olive oil, for rubbing skillet
  • 1 box (5 oz.) baby kale
  • 1 cup (packed) flat-leaf parsley
  • 2 cloves garlic, finely chopped
  • 1 lemon, zested
  • 2 anchovy fillets (optional but recommended)
  • Aged balsamic vinegar, for drizzling
  • EVOO, for drizzling
  • Cracked and pitted green olives, such as buttery Cerignola olives
  • Shaved aged Pecorino Romano, for garnish


Heat a large cast-iron skillet or griddle pan over medium-high.

Season the steaks liberally on both sides with kosher salt and coarsely ground pepper.

Using a paper towel, rub the skillet with oil, then add the steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.

Divide the kale evenly among 4 plates.

For the gremolata, finely chop the parsley, garlic, lemon zest and anchovies, if using.

Slice the steak across the grain about 1/8 inch thick; fan over the greens and drizzle with the balsamic vinegar and EVOO. Sprinkle evenly with the gremolata and garnish with the olives and shaved cheese.