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Beef Brutus: Caesar Salad with Sliced Sirloin Steak Recipe

Beef Brutus: Caesar Salad with Sliced Sirloin Steak

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Average Rating:

Total Reviews: 15

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  • 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

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  • 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!!

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  • 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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  • on February 26, 2009

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    I didn't try this perfect Caesar dressing with the steak and garlic bread, but I'm sure they would go together perfectly. Definitely use this dressing recipe when you need a fresh, homemade Caesar. The only change I advise is to blend the finished dressing in the blender to make a smoother consistency.

    Thanks, Rachael!

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  • on November 27, 2006

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    probably one of the best meals i've made

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  • on September 05, 2006

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    Absolutely amazing ... I'm 20 and in college without much time to spend cooking. This didn't take long at all to prepare and all of my roommates were real impressed that I made my own Caesar dressing. Everyone should try this one.

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  • on July 01, 2006

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    I made this dish for two friends. Although I accidently burnt the bottom of the garlic bread by putting it on the lower rack of the grill, I would definatly do garlic bread on the grill again. WE all enjoyed the meal and it is a definate keeper. I will no longer by ceaser dressing b/c it is so easy to make at home and it tastes so much better than the bottled stuff.

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  • on January 10, 2006

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    I made a dinner party using several of Rachels recipes including this caesar dressing. I halved the amount of anchovies and melted them and the garlic in the microwave. Best salad dressing ever.

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  • on December 12, 2005

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    We enjoy authentic homemade Caesar Salad dressing (usually over broiled chicken and romaine lettuce at our house regularly. The twist of heating the garlic and anchovies in the olive oil before incorporating the rest of the ingredients really added an interestingly subtle and warm flavor to the dressing. The marinade for the beef was right on. This recipe really was easy and fast to get to the table. My husband has requested we have this one again. I found myself hunting down Ms. Ray's cook books at my local library that same night.

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  • on September 11, 2005

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    excellent easy to prepare great taste

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