Grilled steak caesar salad
Indulge in a delectable combination of char-grilled steak slices served on a bed of crisp romaine lettuce, tossed with creamy Caesar dressing. Taste perfection!
Ingredients:
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon molasses
- 1 tablespoon honey
- 1 tablespoon coarsely cracked black peppercorns
- 1/2 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 910g flank steak
- 1/2 cup coarse, dry bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 medium hearts of romaine, quartered lengthwise
- A handful of red leaf lettuce
Instructions:
- Combine 1 tablespoon of olive oil and 1 tablespoon of lime juice in a small bowl. Add molasses, honey, crushed peppercorns, and cayenne, then mix well.
- In a separate small bowl, blend the remaining 1 tablespoon of lime juice with minced garlic, Worcestershire sauce, and mustard. Slowly add the remaining 1/4 cup of olive oil while whisking. Season the dressing with salt and pepper.
- Start the grill or grill pan. Season the steak with salt and pepper, then grill over high heat for approximately 13 minutes, flipping once. Brush the molasses mixture onto the steak and continue grilling for an additional 2 minutes for a medium-rare doneness. Place the steak on a cutting board and allow it to rest.
- Combine bread crumbs and Parmigiano in a small bowl, then season with salt and pepper. Slice the flank steak thinly against the grain. Arrange romaine and red leaf lettuce on a serving platter, drizzle with the vinaigrette. Sprinkle the breadcrumbs over the salad, top with slices of steak, and serve.
Summary:
- Calories: 3329 kcal
- Fat: 248 g
- Protein: 226 g
- Carbs: 44 g
- Potassium: 4978 mg
- Magnesium: 354 mg