Beef Brutus: Caesar Salad with Sliced Sirloin Steak
The secret to this delicious recipe is in the dressing: cooked anchovies melt away easily and the flavor changes from fishy to nutty.
- 1 1/2-2 pounds beef sirloin, 1-inch thick
- Worcestershire sauce, for brushing and basting
- Balsamic vinegar, for brushing and basting
- Extra virgin olive oil (EVOO), for brushing and basting
- Steak seasoning or coarse salt and black pepper
- 1 tin anchovies (2 ounces), drained
- 4 large cloves garlic, cracked away from skins and finely chopped
- 1/2 cup extra virgin olive oil (EVOO)
- 2 teaspoons (several drops) Worcestershire sauce
- 1 lemon, juiced
- 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
- Coarsely ground black pepper, to your taste
- 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
- 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
- 1 loaf garlic bread, homemade or store-bought
Pre-heat an indoor electric grill to high, outdoor gas grill to medium-high or prepare charcoal.
Brush meat on both sides with Worcestershire sauce, balsamic vinegar and EVOO. Let meat rest 10 minutes. Grill meat 4-6 minutes on each side (that is medium rare to medium well range). Let meat rest another 5-10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
To make dressing, combine anchovies, garlic, and EVOO in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook EVOO mixture 2-3 minutes, or until garlic is sizzling in oil. Remove dressing from heat and beat warm EVOO with a fork until the anchovies break up completely and dissipate in the oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
Transfer EVOO mixture to a large salad bowl. Add Worcestershire sauce, lemon juice, egg, pepper and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
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 and a pile of thinly sliced sirloin on top or alongside.