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Grilled Steak Caesar Salad Recipe

Photo by: Taste of Home

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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

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6 Servings
Prep/Total Time: 30 min.

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 Crisco® Extra Virgin 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

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.
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°).
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.

Grilled Steak Caesar Salad published in Taste of Home October/November 2004, p32

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