Grilled Steak Caesar Salad

Name: Grilled Steak Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 4 hard-boiled large 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

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

Ingredients

4 hard-boiled large 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 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.

Originally published as Grilled Steak Caesar Salad in Taste of Home October/November 2004