Steak Caesar Salad
Ingredients:
For the salad
- 1 thick cut New York Strip
- 2 Tbsp Avocado Oil
- Salt
- freshly cracked black pepper (Chopped)
- romaine lettuce
- real bacon crumbles
- 1 cup croutons (crushed)
- Freshly grated Parmesan (for topping)
- 1 large egg yolk
- 2-3 Anchovy Fillets (or 1 Tsp Anchovy Paste)
- 2 small Garlic Cloves (minced)
- 1 Tsp Dijon Mustard
- 2 Tbsp Lemon Juice (fresh)
- 1/2 Tsp Worcestershire Sauce
- 1/2 Cup EVOO
- 1/4 Cup Parmesan (Freshly Grated )
- Salt (to taste)
- black pepper (to taste)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
- Sear the Steak
- Pat steak dry and season generously with salt and black pepper.
- Heat a heavy skillet (cast iron if possible) over medium-high heat. Add avocado oil.
- Sear steak 6 minutes per side for medium-rare (adjust for thickness).
- Transfer to a plate and let rest 5–10 minutes, then slice thinly against the grain.
- Make the Dressing
- Mash anchovies and garlic into a paste.
- In a bowl, whisk together egg yolk (or mayo), Dijon, lemon juice, Worcestershire, and the anchovy-garlic paste.
- Slowly drizzle in olive oil while whisking to emulsify.
- Stir in Parmesan and season with salt and black pepper.
- Assemble the Salad
- Toss chopped romaine with a few spoonfuls of Caesar dressing until evenly coated.
- Sprinkle over the bacon and crushed croutons.
- Top with sliced steak and a generous shower of freshly grated Parmesan.
- Serve
- Drizzle with more dressing if desired and finish with extra black pepper or a squeeze of lemon.
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