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Grilled Steak Caesar Salad

 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, Michigan
6 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

2 of 2

Grilled Steak Caesar Salad (continued)

Directions (continued)

  • dressing. Divide among salad plates. Slice the steak; arrange steak
  • and tomatoes on salads. Top with croutons and remaining Parmesan
  • cheese. Yield: 6 servings.