Alexa Whats for Dinner

For the kale Caesar:

1. Make the Caesar dressing: On a cutting board, place 2 cloves of minced garlic and a sprinkle of salt. Use your knife to grind the garlic into a paste. Add the garlic into a bowl, along with the anchovy paste, egg yolk, Dijon mustard, Worcestershire, and lemon juice. Mix well.
2. Slowly drizzle in about 1/4 cup of olive oil while whisking continuously until a thick dressing forms. Add in about 2 tablespoons of freshly grated Parmesan cheese and mix it in.
3. In a large bowl, add the 2 cups of chopped kale plus a drizzle of olive oil and a sprinkle of salt. Use your hands to massage the kale for several minutes.
4. Drizzle the Caesar dressing over the massaged kale and enjoy!

For the steak:

1. Allow the 16-ounce steak of choice to sit out at room temperature for about 30 minutes, then pat it dry with paper towels. Season liberally with kosher salt and freshly cracked black pepper on both sides.
2. Heat a large stainless steel pan on medium-high heat. Place the fattiest part of the steak (usually the side) directly onto the skillet to render some of the fat. Once some fat has melted to coat the skillet, place the full steak down.
3. Cook the steak for about 5 minutes, then flip it.
4. In one corner of the skillet, add the 2 tablespoons of salted butter, 4 cloves of minced garlic, and 4-6 sprigs of thyme. Carefully use a cooking spoon to scoop up the butter mixture and baste it over the steak, allowing the steak to cook for about 2 more minutes, or until you’ve reached your desired doneness.
5. Remove the steak from the pan and set it aside to rest.
6. After the steak has rested for about 10 minutes, cut it into thin pieces and serve. Enjoy!