Caesar Salad Recipe with Steak -

Caesar Salad Recipe with Steak

This classic Caesar salad recipe is elevated to extra-special main course status with the addition of juicy, perfectly cooked, and flavorful steak. Creamy Caesar dressing pairs perfectly with the meat for a perfect easy summertime (or anytime) dinner.

Course Main Course

Cuisine Italian

Prep Time 22

Cook Time 8

Resting time 8

Total Time 30

Servings servings

Calories 1091kcal

Author Ann Otis

Ingredients

Dressing

3 canned anchovy fillets optional!
1 teaspoon capers
1 small garlic clove
1 egg yolk
1 teaspoon dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
dash Tabasco
1/2 cup olive oil
1/2 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Croutons

2 tbsp unsalted butter
1 garlic clove, minced
pinch kosher salt
4 slices any crusty bread sliced one inch thick (I used a baguette)

Steak and Salad

2 tablespoons canola oil
1.5 lbs hanger steak
salt and pepper
3 romaine hearts sliced into 1 inch pieces
1/2 cup shaved parmesan cheese

US Customary - Metric

Instructions

Place the dressing ingredients, except for the oil, in a blender or food processor (or in a medium bowl or large measuring cup, and use an immersion blender). Process until smooth. With the blender, food processor or immersion blender going, slowly add the oil in a thin stream and blend until the dressing is thick and creamy. Season with salt and pepper.
In a large skillet, preferably cast iron, melt the butter over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the bread and toast, stirring occasionally, until golden brown and crispy (3-5 minutes). Season with salt and set aside.
Wipe any black bits out of the pan, and place back over medium high heat. Add 2 tablespoons of canola oil.
Season the steak with salt and pepper, and when the pan is very hot, add the steak. For medium-rare, cook for 3-5 minutes per side, depending on the thickness of the steak.
Remove the steak from the pan and allow it to rest for about 8-10 minutes. Slice the meat against the grain and cut into bite size pieces.
Divide the romaine lettuce between four plates, and top with steak pieces. Drizzle dressing over the salad and sprinkle with parmesan shavings and croutons.

Notes

Adapted from The Home Cook by Alex Guarnaschelli

Nutrition