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Grilled Steak and Caesar Salad




Source of Recipe


Joanne Gainey

(4 servings)

Classic Caesar Dressing:
1/4 cup olive oil
2 egg yolks, beaten, OR 1/4 cup cholesterol-free egg product
1-2 Tablespoons lemon juice
1 Tablespoon white wine vinegar
1 teaspoon dry hot mustard
1 Tablespoon grated parmesan cheese
1/2 tin anchovies, drained and chopped, OR 1 Tablespoon anchovy paste
1 large clove garlic, finely chopped
1 large clove garlic, pressed firmly so juices run into dressing mix

Salad:

1 Tablespoon freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 cup garlic-flavored croutons
1/2 cup shredded Parmesan cheese (2 oz)

2 lb boneless beef top sirloin steak, 2 inches thick
``
Heat coals or gas grill for direct heat.

In tightly covered container, shake all dressing ingredients until well
blended. Refrigerate until serving time.

Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18
minutes each side for medium doneness (160°F), turning once. Cut beef across
grain into thin slices.

In large bowl, toss romaine, croutons, cheese and dressing. Serve with beef
slices and condiments of your choice to go with steak.

Pass additional shredded Parmesan cheese if desired.