AuthoradminServe this Caesar Salad for an entree, great for lunch, dinner and any entertaining!
'--for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion
1
'--Croutons
2
Pre heat the oven to 375 degrees Fahrenheit with the rack in the middle. Toss the bread with some olive oil and garlic salt. Bake on a cookie sheet for 10-15 minutes until golden brown and crispy.
Steak
3
Heat the oil in a grill pan or cast iron skillet over medium high heat. When it's hot and shimmering add the steak to the pan. Cook steak for 4-6 minutes on each side or until it is done to your liking. Slice into bite sized pieces.
Dressing
4
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
Assembly
5
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.
CategoryAppetizers, Courses, Dinner, Lettuce, Main Course, Main Ingredients, Salad, Steak, VegetableCuisineAmerican, GreekCooking MethodGrilling
Ingredients
'--for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion
