Ingredients

1 clove garlic, finely chopped
1 tablespoon fennel seeds, crushed
2 teaspoons dried thyme
3/4 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons olive oil
3/4 pound flank steak
1 head romaine lettuce, torn into bite-size pieces
2 tablespoons grated Parmesan
1/2 cup Basic Caesar Dressing, recipe follows

Instructions

Mix garlic,
fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl. Rub

over flank steak.

Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add steak, cook 5
minutes on each side for medium-rare, until internal temperature registers 145 degrees F,
or until desired doneness.

Place romaine in a large bowl. Add Parmesan, remaining 1 teaspoon pepper and dressing;
toss to coat. Divide salad equally among 4 plates. Slice steak into thin slices across
grain at a 45 degree angle. Arrange over salad.

Basic Caesar Dressing

6
tablespoons olive oil
2 lemons, juiced (about 1/2 cup)
2 canned anchovy fillets
1/2 teaspoon Worcestershire sauce
3 cloves garlic, pressed
1/4 cup grated Parmesan
1/4 teaspoon salt

1/8 teaspoon black pepper

Place oil, lemon juice, anchovy fillets and Worcestershire sauce in a blender. Whirl until
smooth. Stir in garlic, Parmesan, salt and pepper. Refrigerate, tightly covered, up to
several days.