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40 minutes
Prep: 15 minutes
Cook: 25 minutes
321 calories per serving view nutrition facts
6 servings
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| 2 | each | romaine lettuce | |
| 1 | each | egg | |
| 1/2 | cup | vegetable oil | |
| 1/4 | cup | olive oil | |
| 3 | tablespoons | lemon juice | |
| 1 1/2 | tablespoons | red wine vinegar | |
| 1/2 | teaspoon | dry mustard | |
| 1/2 | teaspoon | worcestershire sauce | |
| 1 | clove | garlic | minced |
| 1 1/2 | teaspoons | salt | |
| 1/4 | teaspoon | black pepper | freshly cracked |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/3 | cup | blue cheese | crumbled |
| 1 | cup | croutons | optional |
| 1 1/2 | pounds | beef bone | steak, trimmed |
This is a hearty tasty combination of Caesar salad and steak all in one.
Any tender cut of beef, or leftover pieces of filet can be used.
Trim beef into strips 3/4" to 1 inch thick strips.
Wash romaine leaves, shake and dry well and tear into bite-sized pieces.
Combine next 10 ingredients, whisking well to blend.
Set aside.
When ready to serve, bring steak to room temperature.
Put greens in large salad bowl and add Parmesan cheese, blue cheese and croutons.
Cook steak on hot grill, or pan-fry in heavy skillet on high heat approximately 4-5 minutes each side, for medium rare.
Sprinkle with salt and pepper after turning once.
Slice steak across grain in thin slices and add to salad.
Pour on dressing and any meat juices, toss and serve immediately.
Pass extra Parmesan cheese and a pepper mill.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 815mg | 34% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 11% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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