Steak & Caesar Salad
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
romaine lettuce
|
* |
1 | each |
eggs
|
|
½ | cup |
vegetable oil
|
|
¼ | cup |
olive oil
|
|
3 | tablespoons |
lemon juice
|
|
1 ½ | tablespoons |
red wine vinegar
|
|
½ | teaspoon |
dry mustard
|
|
½ | teaspoon |
worcestershire sauce
|
|
1 | clove |
garlic
minced |
|
1 ½ | teaspoons |
salt
|
|
¼ | teaspoon |
black pepper
freshly cracked |
|
½ | cup |
Parmesan cheese
grated |
|
⅓ | cup |
blue cheese
crumbled |
|
1 | cup |
croutons
optional |
|
1 ½ | pounds |
beef soup bones
steak, trimmed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
romaine lettuce
|
* |
1 | each |
eggs
|
|
118 | ml |
vegetable oil
|
|
59 | ml |
olive oil
|
|
45 | ml |
lemon juice
|
|
23 | ml |
red wine vinegar
|
|
2.5 | ml |
dry mustard
|
|
2.5 | ml |
worcestershire sauce
|
|
1 | clove |
garlic
minced |
|
7.5 | ml |
salt
|
|
1.3 | ml |
black pepper
freshly cracked |
|
118 | ml |
Parmesan cheese
grated |
|
79 | ml |
blue cheese
crumbled |
|
237 | ml |
croutons
optional |
|
680.4 | g |
beef soup bones
steak, trimmed |
* |
Directions
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 ¾ inch to 1 inch thick strips.
Wash romaine leaves, shake and dry well and tear into bite-sized pieces.
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 to 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.