| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
Heads of romaine lettuce |
| 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 |
tb |
Dry mustard |
| 1/2 |
tb |
Worcestershire Sauce |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
tb |
Salt |
| 1/4 |
tb |
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 of fat, cut into 1-inch thick pieces |
INSTRUCTIONS
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 6
1. Trim beef into strips 3/4" to 1-inch thick strips.
2. Wash romaine leaves, shake and dry well and tear into bite-sized pieces.
3. Combine next 10 ingredients, whisking well to blend. Set aside.
4. When ready to serve, bring steak to room temperature.
5. Put greens in large salad bowl and add Parmesan cheese, blue cheese and
croutons.
6. Cook steak on hot grill, or pan-fry in heavy skillet on high heat
approximately 4-5 minutes each side, for medium rare.
7. Sprinkle with salt and pepper after turning once.
8. Slice steak across grain in thin slices and add to salad.
9. Pour on dressing.
10. Toss and serve immediately.
Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.
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