Grilled Steak Caesar Salad
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, Michigan6 ServingsPrep/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 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