Steak Caesar Salad
Combining peppery arugula with more traditional romaine lettuce, this Caesar salad is bold enough to stand up to the buttery savoriness of grilled flank steak. A decadent starter, this salad can also be eaten all by itself as a main course.
Ingredients
- ½ head romaine lettuce, ribs removed
- 2 cups arugula
- ½ pound skirt steak or flank steak, grilled and sliced
- ¼ cup olive oil
- 2 cloves garlic
- 1 ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon juice
- ½ cup + ¼ cup Parmesan cheese, shredded
- ½ teaspoon pepper
- ½ cup croutons
Instructions
- Mince garlic into olive oil and set aside for 30 minutes.
- Rinse lettuce and shred.
- Combine with fresh Arugula.
- Grill steak, cool slightly and slice.
- Blend garlic oil, Worcestershire, lemon juice, ½ cup Parmesan and pepper.
- Toss greens with dressing.
- Divide among 2 plates.
- Top with croutons, fanned slices of beef and Parmesan cheese.
- Serve with fresh ground black pepper at the table.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 30 minutes
Servings: 2
