Grilled Steak Salad, Caesar Style

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

Directions

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.)