Beef Brutus: Caesar Salad With Sliced Sirloin Steak
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive OilDirections:
1
Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal
2
Brush meat on both sides with Worcestershire, balsamic, and oil
3
Let meat rest 10 minutes
4
Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range)
5
Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve
6
Slice meat on an angle, thinly, against the grain of the meat
7
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl
8
Place bowl on grill top and cover grill
9
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil
10
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil
11
Cooked anchovies melt away easily and the flavor changes from fishy to nutty
12
Transfer oil mixture to a large salad bowl
13
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork
14
Toss greens to coat with dressing
15
Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks
16
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