Photo: Beef Brutus: Caesar Salad with Sliced Sirloin Steak Recipe
Ingredients
- 1 1 /2 to 2 pounds beef sirloin, 1 inch thick
- Worcestershire sauce, for brushing and basting
- Balsamic vinegar, for brushing and basting
- Extra-virgin olive oil, for brushing and basting
- Steak seasoning or coarse salt and black pepper
Dressing:
- 1 (2 ounce) tin anchovy, drained
- 4 large cloves garlic, cracked away from skins and finely chopped
- 1/2 cup extra-virgin olive oil
- 2 teaspoons (several drops) Worcestershire sauce
- 1 lemon, juiced
- 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
- Coarsely ground black pepper, to your taste
- 1/2 cup (a couple of handfuls) grated Parmigiano
- 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
- 1 loaf garlic bread, homemade or store bought
Directions
Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.
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By lfaasse_12252098
carmel valley, 43
on March 23, 2012
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After reading other reviews, I too used anchovy paste, and used 1/3 c. of oil (for less fat, and used a mini processor to blend. Thanks, Rachel, for a really good recipe. Leslie
By mallory.a.corbi...
Hoboken, NJ
on January 09, 2011
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This is a favorite in my household. Instead of using canned anchovies, we bought the anchovy paste and used around 1 Tablespoon. This way, you don't need any blenders to make the dressing smooth. I simply transferred the "oil mixture" described in the recipe to a medium glass bowl and used a whisk and the anchovies dissipated. I highly recommend this recipe!!
By FattyFat521
Anacortes WA
on July 18, 2010
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This was really good. I tenderized the steak with a meat mallet before seasoning. The ingredients list for the steak includes salt and pepper but then the instructions do not mention it. After I brushed on the vinegar, worcestershire and oil, I seasoned the steak with salt and pepper because that is what makes sense to me. For the caesar dressing I used about a Tbsp of anchovy paste instead of whole anchovies because (1 I really think that anchovies look disgusting, and (2 despite Rachael's claim that "cooked anchovies melt away easily" this has not been true in my previous experiences using them. They never "melt" completely (and yes, I follow the directions!, plus they are *hairy* (eww. So I used anchovy paste for this. After heating the oil-garlic-anchovy paste mixture, I put it into a mini-blender to make it smoother (not to mention look more appetizing. We really liked the dressing for the salad, and my husband grilled the steak to perfection. This was a good meal that I will definitely make again.
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