Steak Caesar Salad
Serves 4 TIME 50 minutes
WHY THIS Steak Caesar Salad RECIPE WORKS
An extra-lemony dressing helped cut the richness of seared Worcestershire sauce–marinated steak tips.
INGREDIENTS
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks. I used a NY Strip and cooked it using the cold-pan skillet method.
3 tablespoons Worcestershire sauce, divided
2 ¾ teaspoons pepper, divided
1 ½ teaspoons table salt, divided
4 ounces ciabatta, cut into 1⁄2-inch cubes (4 cups)
½ cup extra-virgin olive oil, divided
1 tablespoon minced garlic, divided
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
½ cup mayonnaise
2 tablespoons lemon juice
3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
BEFORE YOU BEGIN
Sirloin steak tips are often sold as flap meat. See above.
Steak Caesar Salad INSTRUCTIONS
- Adjust oven rack to middle position and heat oven to 350 degrees. Toss steak with 2 tablespoons Worcestershire, 2 teaspoons pepper, and ¾ teaspoon salt in bowl; set aside. I did not marinate the meat. Toss bread with ¼ cup oil, 2 teaspoons garlic, ¼ teaspoon pepper, and ¼ teaspoon salt on rimmed baking sheet. Bake until light golden, 16 to 18 minutes, stirring halfway through baking.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer steak to large plate and tent with foil. I skipped this step. Sliced the steak thin and used it as a topping.
- Whisk Parmesan, mayonnaise, lemon juice, remaining 1 tablespoon Worcestershire, remaining ½ teaspoon pepper, remaining ½ teaspoon salt, remaining 3 tablespoons oil, and remaining 1 teaspoon garlic together in large bowl. Add lettuce and croutons and toss to combine. Season with salt and pepper to taste. Slice steak and serve with salad, passing extra Parmesan separate
