BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
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 BRUTUS SALAD
Watch your back, Caesar! This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and Dijon vinaigrette, it's amazing.
Provided by Chef John
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 34m
Yield 4
Number Of Ingredients 15
Steps:
- Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container.
- Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
- Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
- Garnish with a few toasted pecans and some grated Cheddar cheese.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 19 g, Cholesterol 14.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 6.3 g, Sodium 830.7 mg, Sugar 9.7 g
BRUTUS SALAD
This is my latest version of what has become one of my classic 30-Minute-Meals, Beefy Brutus Salad, a Caesar-style salad with Italian thin-cut steak! Why should chicken have all the fun?
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Set the meat out on the counter to get the chill off it from the fridge while you heat a grill pan over high heat. Drizzle the steak with EVOO and rub it with the rosemary and grill seasoning. Grill for 3 minutes on each side-these steaks are really thin-then transfer the meat to a plate and let it rest to allow the juices to redistribute.
- Toast the split roll or bread under the broiler until deeply golden, then rub with one clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper, then chop the bread into cubes.
- Rub the inside of a bowl with the remaining cracked clove of garlic, then mince up the garlic and add it to the bowl. Whisk in the lemon juice, mustard, Worcestershire, hot sauce, and anchovy paste, then whisk in 1/3 cup of EVOO. Add the greens and bread to the bowl and toss to coat with the dressing. Add the cheese to the salad and toss again, then season with black pepper to taste. Top servings of the salad with slices of steak or serve the meat alongside.
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