Tonight on my live facebook feed I made a steak tip caesar salad – this is something my husband and I like to order form one of our local restaurants on the weekend. I figured, why not make it ourselves this time. I prepped the romaine lettuce ahead of time. Someone once mentioned to me that if I cut the lettuce with a plastic knife rather than a stainless steel blade, it won’t brown as quickly.. As long as it is sealed in a tight container, it will stay about a two days before turning brown. After prepping the lettuce, I cut a small round of ciabatta into small squares, tossed with some olive oil, herbs, and parmesan cheese and placed in over to toast until lightly browned. I also cut a small round of almond based tortilla into pieces to toast for my own salad (KETO style). While waiting for the croutons to toast, I prepared the dressing.
Now, caesar dressing is usually made with anchovies, garlic, lemon juice, olive oil, and raw egg yokes. Instead of using raw egg for this recipe I use mayonnaise. I combined the following:
Before I start, I roast 1 clove of garlic in the toaster oven. Once roasted, I squeeze out the garlic in to my mixing bowl, adding 1/2 cup of mayonnaise, 1/4 cup of olive oil, 1/4 teaspoon of dijon mustard, 1/8 cup of parmesan cheese, 1/4 teaspoon of lemon juice, and salt and pepper to taste. This makes enough for about four or five salads. If you are going to use raw egg and anchovy, mince 1 anchovy or more if you like it stronger with 1/2 oil (no mayonnaise).
After making the dressing, I prepared the salad, using precooked steak tips. The steak tips were marinated in greek dressing over night, taken out 1/2 hour before cooking on the grill. (NOTE: it’s always good to leave the meat out before cooking – if cold, the meat stays tight. If room temp, it’s relaxed and will cook relaxed and be much more tender). I cut the steak tips on the bias, to get a good bite out of the tip.