Steak Ceasar Salad
Recipe By: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Ingredients
  • FOR THE DRESSING
  • 2 lemons
  • 3 cloves garlic
  • 6 olive oil packed anchovy filets or 1 tablespoon anchovy paste (I promise you can't taste fish!!)
  • 1 large egg yolk
  • salt
  • 2 cups olive or avocado oil
    FOR THE SALAD
  • 6oz steak
  • half loaf of day old sourdough bread (or store bought croutons)
  • olive oil
  • 1 large head romaine lettuce, chopped
  • parmesan cheese, shaved
  • freshly ground black pepper
  • sea salt
Preparation Instructions
  1. Start by making the dressing (and preheating your oven to 400˚ if you are making your croutons).
  2. Combine all the dressing ingredients **EXCEPT the oil** in a blender, blend until smooth.
  3. Turn the blender on and take off the center part of the lid and slowly drizzle the olive oil in, in a slow steady stream to form an emulsion.
  4. Once all the oil has been added, set the dressing aside until ready to assemble the salad.
  5. Tear up the bread loaf into bite size pieces and place on a rimmed baking sheet.
  6. Drizzle with olive oil, salt and pepper and toss to coat.
  7. Place in the oven and set a timer for 5 minutes.
  8. ***You can continue with the rest of the recipe while these are baking, just keep coming back to them!***
  9. When the timer goes off, give the croutons a toss so they bake evenly and set the timer for another 5 minutes. Continue doing this until they are nice and crunchy then remove from the oven so they can cool a bit.
  10. Next turn on your grill or heat a sauté pan to medium high.
  11. Sprinkle the steak with salt and pepper and coat with olive oil.
  12. Grill or sauté steak until desired doneness is achieved. We like medium-rare, emphasis on the rare, you can use a meat thermometer to test if you need to.
  13. Rare 130 to 135°F
  14. Medium Rare 140°F
  15. Medium 155°F
  16. Well Done 165°F
  17. Once the meat is done, take off the heat and set aside to rest while you assemble the salad.
  18. Place your chopped romaine in a large salad bowl, top with croutons and parmesan shavings, sprinkle with salt and pepper (I like LOTS of pepper personally) and drizzle with the dressing.
  19. Toss to evenly coat.
  20. Slice the steak into thin pieces.
  21. Divide the salad between serving plates and top with a portion of the steak.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/06/steak-caesar-salad/