Sirloin Caesar Salad Food

BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK

Steps:

• Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
• Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
• To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

STEAK CAESAR SALAD

Steps:

• Heat grill to medium-high heat.
• Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
• Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
• Cut steak into thin slices; place over salads. Sprinkle with cheese.

THE GREAT CAESAR SALAD

Steps:

• In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
• Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
• Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
• Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
• Pour desired amount of dressing over top of each salad.
• Sprinkle with croutons, Parmesan cheese, and optional bacon bits.

O'CHARLEY'S BLACK AND BLUE CAESAR SALAD RECIPE

Steps:

• In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well.
• Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
• Add tomato slices on one side; refrigerate.
• In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat.
• Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning.
• Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)
• While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
• Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness.
• Cut into 1/2-inch slices.
• Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.

GRILLED STEAK CAESAR SALAD

Steps:

• 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 for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
• In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

SIRLOIN STEAK SALAD

Steps:

• Preheat grill to medium heat. Season steak with salt and pepper.
• Grill steak to desired doneness (14-18 minutes for medium rare; 18-22 minutes for medium, depending on the thickness of your steak). Turn once and cool 10 minutes before slicing for the salad.
• Thinly slice steak on the diagonal. Combine steak, tomatoes, onion, bell pepper, mushrooms, chives and parsley. Drizzle with dressing; toss to coat. Serve on the lettuce of your choice.