Beef Brutus Caesar Salad With Sliced Sirloin Steak Recipes

Steps:

• Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

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.

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
• In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

Steps:

• Place steak in a shallow dish. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Cover and refrigerate for 1 hour, turning occasionally. , Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.