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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
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

Printed from tasteofhome.com Sep 7, 2008

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Grilled Steak Caesar Salad cont.

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.