BRUTUS SALAD

Brutus Salad image

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds very thin cut, 1/2-inch thick, shell steak (2 large, thin steaks)
EVOO (extra-virgin olive oil) for drizzling plus 1/3 cup (eyeball it)
1 tablespoons finely chopped rosemary, a few sprigs
1 tablespoon (a palmful) grill seasoning such as McCormick's Montreal Steak Seasoning
A large crusty semolina roll or 1/2 small semolina loaf
2 garlic cloves, cracked away from skin
Black pepper
Juice of 1 lemon
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 teaspoon hot sauce, such as Tabasco (eyeball it)
2 teaspoons anchovy paste (a must for me, optional for you)
3 hearts of romaine, chopped
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese (a few generous handfuls)

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.