In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
Preheat grill to medium high.
Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
Recipe Notes
I recommend using homemade dressing, you just can't beat it. Here's a link to my Catalina Dressing.
Heat 1 tbsp oil in a large skillet. Cook sausage until no longer pink and starting to brown. Remove sausage to a paper towel lined plate. In same skillet over medium heat, add remaining tbsp oil and sauté onion for 3-4 minutes, add garlic and continue to cook for 2 minutes. Stir in kale, broth, Italian seasoning, pepper and chili flakes. Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
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