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Ingredients Jump to Instructions ↓

  1. 2 Romaine

  2. 1 Egg

  3. 1/2 cup 118ml Vegetable oil

  4. 1/4 cup 59ml Olive oil

  5. 3 tablespoons 45ml Lemon juice

  6. 1 1/2 tablespoons 22ml Red wine vinegar

  7. 1/2 teaspoon 2 1/2ml Dry mustard

  8. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  9. 1 Garlic - minced

  10. 1 1/2 teaspoons 7 1/2ml Salt

  11. 1/4 teaspoon 1 1/3ml Freshly cracked black pepper

  12. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  13. 1/3 cup 48g / 1.7oz Blue cheese - crumbled

  14. 1 cup 30g / 1.1oz Croutons - optional

  15. 1 1/2 lbs 681g / 24oz Beefsteak - trimmed,

  16. 3/4-1" Thick

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This is a hearty tasty combination of Caesar salad and steak all in one. Any tender cut of beef, or leftover pieces of filet can be used. Trim beef into strips 3/4" to 1 inch thick strips. Wash romaine leaves, shake and dry well and tear into bite-sized pieces. (May wrap in layers of paper towels, put in plastic bag and refrigerate to keep crisp.) Combine next 10 ingredients, whisking well to blend. Set aside. When ready to serve, bring steak to room temperature. Put greens in large salad bowl and add Parmesan cheese, blue cheese and croutons. Cook steak on hot grill, or pan-fry in heavy skillet on high heat approximately 4-5 minutes each side, for medium rare. Sprinkle with salt and pepper after turning once. Slice steak across grain in thin slices and add to salad. Pour on dressing and any meat juices, toss and serve immediately. Pass extra Parmesan cheese and a pepper mill.

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