Serve this Caesar Salad for an entree, great for lunch, dinner and any entertaining!
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
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
Croutons
1
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
2
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
3
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
Assembly
4
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.
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
2
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
3
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
Assembly
4
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.
AuthorMarla Meridith
