Grilled Steak Caesar Salad 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 boneless beef sirloin steak (about 1-1/4 pounds) 1 large bunch romaine, torn 2/3 cup shredded Parmesan cheese, divided Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Grilled Steak Caesar Salad cont. 2 medium tomatoes, cut into wedges 2 cups Caesar salad croutons In a blender or food processor, combine the first 10 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Grilled Steak Caesar Salad Yield: 6 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008