Food Network: Grilled Steak Salad, Caesar Style

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Grilled Steak Salad, Caesar Style
Recipe courtesy Emeril Lagasse, 2004

Ingredients
2 pounds beef tenderloin fillet tips, cut into 1 1/2-inch cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon Essence, plus more for sprinkling, recipe follows
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
12 (1/4-inch-thick) slices French or Italian bread
1/4 cup olive oil
6 (8-inch) bamboo skewers, soaked in warm water for 30 minutes
4 large heads romaine lettuce, torn into pieces

1 recipe Creamy Parmesan Dressing, recipe follows
4 ounces shaved Parmigiano-Reggiano

Instructions
Place the fillet tips in a shallow non-reactive dish. Combine the red
wine vinegar, red wine, 1/4 cup of the olive oil, Worcestershire, garlic, shallots, Essence, soy
sauce, mustard and black pepper in a non-reactive mixing bowl and whisk to combine. Pour marinade
over the meat, stirring to coat the meat well with the marinade. Cover with plastic wrap and
refrigerate for at least 1 hour and up to overnight, turning meat occasionally.

Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both
sides with the remaining 1/4 cup of olive oil. Sprinkle with Essence. Bake for 8 minutes, or until
light golden brown. Remove from the oven and allow to cool. Set aside.

Preheat a broiler to high. Thread the marinated meat cubes onto skewers, dividing the meat evenly.
Broil the skewers about 4 inches from the heat, until the meat is cooked to your liking, about 4 to
5 minutes for medium-rare. Remove from the broiler and set aside on a plate while you assemble the

salads.

Place the lettuce in a large bowl and toss with the dressing to taste. Divide the salad among 6
large salad plates and top each plate with 1 of the skewers . Garnish each salad with 2 croutons and
top with shaved Parmesan. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Creamy Parmesan Dressing:
2 large eggs, at room temperature
4 anchovy fillets, drained
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard

1/2 cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce)

Bring a small saucepan of water to a boil. Crack the eggs into the water and cook for 30 seconds.
Drain.

Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork.
Break the egg into the mixture and whisk to blend. Add the cheese, lemon juice, and mustard and
whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add
the Worcestershire and pepper sauces and whisk well to combine. Cover tightly and refrigerate until
ready to use. (The dressing will keep refrigerated for up to 1 day.)