FRASER ELISABETH TAN, PHD

Steak Caesar Salad

Easy peasy OMG delicious - a lovely anchovy-free Caesar salad

Serves 4-6

Ingredients

  • 1.5 lbs sirloin steak tips, trimmed and cut into 2 inch chunks
  • 3 tbsp Worcestershire sauce, divided
  • 2 3/4 tsp pepper, divided
  • 1 1/2 tsp salt, divided
  • 4 oz ciabatta, cut into 1/2 inch chunks
  • 1/2 cup extra virgin olive oil, divided
  • 1 tbsp garlic, minced (or more!)
  • 1/2 cup grated Parmesan
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 3 heads romaine lettuce, cut into 1 inch pieces
  • 1 pint cherry tomatoes, halved

Directions

  1. Adjust oven rack position to middle and preheat oven to 350°.
  2. Toss steak with 2 tbsp Worcestershire sauce, 2 tsp pepper and 3/4 tsp salt; set aside.
  3. Toss bread with 1/4 cup olive oil, 2 tsp garlic, 1/4 tsp pepper and 1/4 tsp salt on a rimmed baking sheet. Bake until light golden, 16 to 18 minutes, stirring once halfway through.
  4. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add steak and cook until browned on all sides and meat registers 120°-125° (2-3 minutes per side). Set steak aside and tent with foil.
  5. Whisk together Parmesan, mayo, lemon juice, remaining 1 tbsp Worcestershire, 1/2 tsp pepper, 1/2 tsp salt, 3 tbsp olive oil and remaining tsp garlic.
  6. In a large bowl, toss together lettuce, tomatoes and croutons. Serve, passing steak and dressing alongside.

Notes

  • This is the best non-anchovy Caesar dressing!!
  • I will also do this with flank steak either in a pan or - easy peasy! - on the grill!

Source: Cook's Illustrated