| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Meats |
|
Main dish, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Romaine |
| 1 |
|
Egg |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Worcestershire Sauce |
| 1 |
|
Clove garlic, minced |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly cracked black pepper |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Crumbled blue cheese |
| 1 |
c |
Croutons, optional |
| 1 1/2 |
lb |
Beefsteak, trimmed, 3/4-1" thick |
INSTRUCTIONS
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 3/4" to 1 inch thick strips.
Wash romaine leaves, shake and dry well and tear into bite-sized pieces.
(May wrap in layers of paper towels, put in plastic bag and refrigerate to
keep crisp.) 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 4-5
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.
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