Caesar Salad with Steak

Caesar Salad with Steak

Caesar Salad with Steak
Serve with sourdough breadMy youngest daughter loves Caesar salads and even went as far as wanting to make it herself; however, she brought a “box” version to me one day while in the produce aisle. I was not impressed with the laundry list of processed ingredients so I told her I would show her how to make a Caesar salad, especially since we usually have everything at home. We added a simple grilled sirloin steak and a loaf of sourdough bread for a complete meal. She had fun preparing the salad and declared “It tastes just like a Caesar salad!” Mission accomplished!
    Servings
    4 peoplepeople
    Cook Time
    30 minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4 peoplepeople
    Cook Time
    30 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 large loaf of sourdough (or peasant) bread-save other half for serving with salad*
    • 2teaspoon olive oil
    • 1/4teaspoon sea salt
    • 1 1/2pound beef top sirloin steak
    • 3 garlic cloves
    • 2 anchovy fillets
    • Juice of 1 lemon
    • 1/2teaspoon Worcestershire sauce
    • 1 organic coddled egg**
    • 1/2cup extra-virgin olive oil
    • 4tablespoons freshly-grated Parmesan cheese, divided (from refrigerated section)
    • 2 heads Romaine lettuce, hearts and tender leaves only, washed and torn into bite sized pieces
    • Coarsely-ground black pepper
    Instructions
    1. Preheat oven to 375 degrees and the grill to medium heat.
    2. Trim the crust from ½ loaf of (day-old*) bread and dice into 1-inch cubes. Toss cubes with olive oil, but do not drench. Season lightly with salt and spread out on a baking sheet. Bake approximately 10 to 15 minutes or until just golden brown. Halfway through the baking time, give the pan a shake to make sure the croutons toast evenly. Remove from oven and completely cool croutons. Place croutons in a small bowl. Set aside.
    3. While the croutons are baking prepare the steak: liberally sprinkle both sides of the steak with salt and pepper. Place the steak on the grill and cook for 6 minutes, rotate the steak and cook for another 6 minutes. Flip the steak and cook another 6-7 minutes for a medium-rare steak. Cook a couple minutes longer if you want the steak less pink in the middle. Remove the steak from the grill and place on a cutting board, allowing it to sit for 5-7 minutes. Slice the steak into 2-inch-wide strips.
    4. While steaks are grilling, make the salad dressing: Smash the garlic cloves with the side of a chef’s knife and place the garlic, anchovy, and ½ teaspoon sea salt into a wooden salad bowl. Use a pestle or back of a heavy fork to mash the ingredients together until the garlic and anchovy become like a paste. Whisk in the lemon juice and Worcestershire sauce then whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil and whisk the mixture together until the oil is emulsified. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese. Remove all of the dressing to a small bowl. Set aside.
    5. To assemble the salad: Drizzle 1-2 tablespoons of the caesar dressing on top of the croutons and toss gently. Place the torn romaine leaves in the wooden salad bowl. Drizzle ½ of the dressing and toss well to coat lettuce. Add in the croutons, remaining dressing and toss again. Divide the salad evenly amongst 4 plates. Sprinkle each salad with the remaining parmesan cheese. Slice the steak into 2-inch strips and divide evenly on top of each salad. Serve with remaining crusty sourdough or peasant bread (warmed in an oven is the best!).
    Recipe Notes

    *Use day-old bread, preferably, as it is easier to remove crust and cut into small squares. The best way to do this is to shop ahead, cut the loaf in half; freeze one-half which you will thaw out the day you are making this meal and the other half stays on the counter in the bag (this will be for the croutons). If you do purchase the bread the day of, it is ok too, but just realize that it is a bit harder to get the crust off and cut into cubes. The end result, however, is still a crusty golden homemade crouton!

    **A coddled egg’s yolk becomes slightly thickened and warm. To coddle an egg bring an organic egg to room temperature by immersing it in warm water (otherwise, it might crack when coddled). Place the egg in a mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside. Because you are dealing with a raw egg, please use an organic egg. If you are not inclined to have a raw egg in your dressing, you may substitute ½ cup mayonnaise, but make sure you reduce the amount of oil.

    Change up your protein to what is your favorite; chicken, shrimp, salmon are all yummy alternatives. Eliminate steak for a side salad option or toss with some white beans for a heartier vegetarian dinner salad.

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