Grilled Caesar Steak Salad
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Ingredients
| 2 tbsp. | grated lemon zest | | 2 tbsp. | fresh lemon juice | | 1 tbsp. | red wine vinegar | | 2 | lg. cloves garlic, minced | | 1/4 cup | olive oil | | Coarse salt, to taste | | Freshly ground black pepper, to taste | | 2-1/2 lb. | flank steak | | 1 | lg. head romaine lettuce, tough outer leaves removed, the rest rinsed well and patted dry | | 4 slices | French bread, cut 1-inch thick on the diagonal | | 2 tbsp. | chopped flat leaf parsley, for garnish |
Caesar Dressing
| 2 tbsp. | white wine vinegar | | 1/2 tsp. | grated lemon zest | | 1 tbsp. | fresh lemon juice | | 1/2 tsp. | finely minced garlic | | 1/2 tsp. | Dijon mustard | | 1 | egg, hard-cooked and chopped | | 1 tbsp. | finely grated Parmesan cheese | | Coarsely ground black pepper, to taste | | 1/4 cup | olive oil |
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Instructions
Combine lemon zest, lemon juice, vinegar, garlic, olive oil, salt and pepper and toss over the steak in a bowl. Refrigerate, covered, overnight.
Gently tear the lettuce into medium-sized pieces and place in a serving bowl. Set aside. Remove steak from refrigerator thirty minutes before grilling. Shake off excess marinade. Grill the steak over high heat, three inches from the heat source, for five minutes per side for medium-rare meat. Let the steak rest for ten minutes, then slice thinly on the diagonal. Grill the French bread slices lightly on both sides.
Toss the lettuce with the Caesar dressing, adjusting seasonings if necessary, and divide evenly among four dinner plates. Place four slices of steak gently atop each salad, taking care not to bury it. Place a slice of grilled bread on each plate. Serve salt and pepper alongside. Sprinkle with parsley and serve immediately.
Caesar dressing:
Place all ingredients except the olive oil in a bowl and mix together well. Whisking constantly, slowly drizzle in the oil and continue whisking until the mixture has thickened slightly. Makes twelve tablespoons.
Author's Comments
Bread slices are great toasted on the grill, and even better when lightly brushed with olive oil. They just need a minute or two per side.
Salad without dressing per serving: 735 calories, 38 grams carbohydrates, 62 grams protein, 36 grams fat, 136 mg. cholesterol. Dressing per tablespoon: 50 calories, .3 grams carbohydrates, 1 gram protein, 5 grams fat, 18 mg. cholesterol.
Source: Sheila Lukins, as published in Parade Magazine.
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