Grilled Steak Caesar Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan Ingredients:
4 hard-cooked egg yolks |
4 anchovy fillets or 2 tablespoons anchovy paste |
4 garlic cloves, minced |
3 tablespoons dijon mustard |
2 tablespoons lemon juice |
2 tablespoons red wine vinegar |
1 tablespoon worcestershire sauce |
2 teaspoons coarsely ground pepper |
1 teaspoon sugar |
1 cup olive oil |
1 beef top sirloin steak (about 1-1/4 pounds) |
1 large bunch romaine, torn |
2/3 cup shredded parmesan cheese, divided |
2 medium tomatoes, cut into wedges |
2 cups caesar salad croutons |
Directions:
1. In a blender, combine the first nine ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate.
2. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese. Yield: 6 servings.
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