Labadie Recipe Database
Recipes
Login
View TABLE: Recipes
Back to List
Edit
Copy
Delete
Print View
id
6022
Name
Sliced Steak Caesars
Main Dish Category
Beef
Secondary Dish Category
Sandwich,
Main Ingredient
Flank Steak
Other Ingredient
Number of People
4
List of Ingredients
SLICED STEAK:
1 1/2-2 pounds flank steak
EVOO for coating
2 T. chopped fresh rosemary
Salt and pepper
Granulated garlic
CAESAR AILOI:
1 egg yolk
1 lemon, juiced
2 tsp. Dijon mustard
2/3 cup grapeseed oil
1/4 cup freshly grated Pecorino-Romano
5-6 anchovy fillets, finely chopped and pasted
2 large cloves garlic, grated or pasted
2 tsp. black pepper
1 tsp. Worcestershire sauce
1 large romaine heart, coarsely chopped
CROUTON-STYLE ROLLS:
4 sesame seed rolls
2 T. butter
1 T. EVOO
1 large clove garlic, crushed
Freshly grated Pecorino-Romano
Description
Preheat the oven to 350. Lightly coat the meat with EVOO and season with the rosemary, salt, and pepper, and granulated garlic. Bring to room temperature.
In a medium bowl, whisk the egg yolk, lemon juice, and mustard. Continue to whisk while slowly streaming the grapeseed oil down the side of the bowl. Stir in the cheese, anchovies, garlic, pepper, and Worcestershire sauce.
Heat a griddle or grill pan over medium-high. Cook the steak to the desired doneness, about 10 to 12 minutes for medium-rare. Let the meat rest for a few minutes, then thinly slice it against the grain.
Meanwhile, split the rolls and toast them in the hot oven. In a small saucepan, melt the butter with the EVOO over medium heat. Add the garlic, swirl and remove from the heat. Brush the toasted rolls with the garlic butter and top with grated cheese. Return to the oven and heat until the cheese melts, about 2 minutes.
Divide the sliced steak among the roll bottoms. Toss the lettuce with the aioli and pile it on the steak. Top with the roll tops.
Time
about 30 minutes
Cooking Type
StoveTop and Baking
Difficulty (1-5)
1
Notes
Sooooo good!!
Origin
Rachel Ray
Image