I am trying to, at least once in awhile, stray from carbs at night when I am feeling extra well fed. Especially after long weekends of lounging and great meals.
This Caesar was the perfect way to curb a large, after work appetite and stay on a healthy kick. By adding steak to the salad, you are getting lots of protein and some fat to keep you satisfied. Plus, this punchy lightened-up dressing is a far cry from the globby, calorie laden dressings that you find at most restaurants. It is very lemon-y, so if you do not like things tart, lay off the lemon a bit. But, the tartness is perfect matched with the rich steak. Anyone can put this dinner together in less than 30 minutes and it will not feel like "just a salad."
Steak Caesar Salad
Forks & Amusement 2011
serves 4
For Steak:
1 pound New York strip
olive oil, salt and pepper
For Dressing:
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves
1 tablespoon Worchestire sauce
3 tablespoons chicken stock
2 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup grated Parmesan cheese
To serve:
2 hearts of romaine, chopped
grated Parmesan cheese
freshly ground pepper
Heat grill or grill pan to medium-high heat. Brush steak with olive oil and season with salt and pepper generously. Grill on each side for 3 minutes for medium-rare, more if you like it more well done. Remove from grill and let rest for 10 minutes. Slice thin.
Meanwhile, combine all the ingredients for the dressing, except the cheese, in a blender or food processor. Process to combine well and until smooth. Add the cheese and pulse to combine. Taste and adjust for seasoning.
Toss and coat the lettuce with the dressing (you will not use all of it). Place the lettuce among the plates, top with slices of steak, sprinkle with grated Parmesan and freshly ground pepper.
Enjoy!
xoxo
Erin
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