Recipe courtesy of Family Circle Magazine

Spiced Steak Caesar

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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

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


  1. Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl. Rub over flank steak.
  2. 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.
  3. 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:

  1. 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.
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