STEAK CAESAR SALAD

Fresh Caesar dressing is worth the five minutes and handful of ingredients it takes to make. I always keep a few tins of anchovies on hand for this reason. They add a depth to the dressing that is simply impossible to achieve without them. By all means, use whatever greens you have on hand.

INGREDIENTS For the steak For the salad − 3 hearts romaine lettuce (or greens − 2 pounds high-quality steak of choice) (ribeye is great) − 1 clove garlic − Sea salt and pepper − 6 anchovy fillets − 1 tablespoons extra virgin olive − ½ cup extra virgin olive oil oil − 4 tablespoons freshly squeezed lemon juice − 1 cup Parmesan cheese, grated − 2 egg yolks − Sea salt and pepper INSTRUCTIONS 1. Pat the steaks dry and generously season with salt and pepper.

2. Heat a cast iron skillet over medium-high heat. Add in the olive oil.

3. When the olive oil begins to smoke, carefully lay the steaks down in the skillet. Cook for 4 minutes before flipping over. You should have a nice colored crust on the steak. Cook on the second side for an additional 4 minutes, or until done to your liking. Turn off the heat and set the steak aside to rest.

4. While the steak rests, wash and cut the romaine into bite size pieces. Add the lettuce to a large bowl and set aside.

5. Lastly, add the garlic, anchovies, olive oil, lemon juice, Parmesan cheese, and egg yolks to a high powered blender. Blend together until the dressing is completely smooth. Season to taste with salt and pepper (or additional lemon juice, if desired).

6. Drizzle the dressing over the lettuce and mix to evenly coat the salad.

7. To serve, slice the steak into ½” thick strips. Add a generous portion of the salad onto a large plate and serve the steak on top of the salad. Garnish with freshly ground black pepper and additional Parmesan cheese, if desired.

NOTES

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