Marinated steak with almost caesar salad

Juicy marinated steak atop a bed of crunchy greens, tangy dressing, and savory parmesan. This Caesar salad recipe is a flavor explosion!

Ingredients:

• 90g Parmesan, chopped into big chunks
• 1 (2-ounce) can anchovy fillets, drained
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 340g flank steak
• 1 tablespoon canola oil
• 2 romaine hearts, chopped
• Lemon cheeks, for serving

Instructions:

1. Place the Parmesan cheese into the bowl of a food processor. Pulse until the Parmesan is finely ground (similar to pre-grated Parmesan from the store). Transfer the ground Parmesan into a bowl and set aside 2 tablespoons in a separate bowl for later use.
2. Place the anchovies into the food processor without rinsing it first. Process the anchovies until finely minced, scraping down the sides of the bowl as necessary. Add the lemon juice, black pepper, and olive oil. Process until the mixture is smooth. Mix in the larger portion of ground Parmesan and blend until smooth and creamy, resembling mayonnaise.
3. Season the steak with a light sprinkle of salt and pepper, then place it in a plastic bag. Pour in one-third cup of Caesar dressing into the bag and seal tightly, ensuring it is airtight. Massage the bag for a minute to ensure the marinade coats the steak thoroughly, then refrigerate for a minimum of 4 hours or up to 12 hours.
4. When ready to cook the steak, heat a grill pan or cast-iron skillet over medium-high heat on the stove. Remove the steak from the bag and use an offset spatula or the back of a butter knife to remove excess marinade (too much marinade can burn and hinder proper browning). Discard the marinade. Lightly season the steak with salt and pepper. Add canola oil to the hot pan, then cook the steak for approximately 5 minutes on each side for a medium-rare doneness (about 130°F to 135°F on an instant-read thermometer).
5. Allow the steak to rest briefly while tossing the romaine lettuce with the remaining Caesar dressing in a large bowl. You can use all the dressing according to your preference.
6. Slice the steak thinly against the grain. Arrange the sliced steak on top of the dressed salad. Serve with lemon wedges, the reserved ground Parmesan, and additional ground pepper.

Summary:

• Calories: 1971 kcal
• Fat: 152 g
• Protein: 126 g
• Carbs: 30 g
• Potassium: 2903 mg
• Magnesium: 232 mg