How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
- Four 6- to 8-ounce boneless sirloin steaks
- Kosher salt and coarse pepper
- 2 cloves crushed garlic
- 1 tablespoon olive oil, plus more for pan
- 1 teaspoon lemon zest
- 2 tablespoons fresh rosemary leaves, chopped
- Juice of 1 lemon, to serve
- ¼ cup extra-virgin olive oil (EVOO)
- 3 tablespoons butter, cut into pats
- 1 large clove crushed garlic
- 3 cups small-dice stale Italian bread with sesame
- 2 teaspoons black pepper
- A handful of grated pecorino
- A handful of grated Parm
- 4 anchovy filets
- 1 large egg yolk (optional)
- Juice of 1 lemon
- About 1 tablespoon Worcestershire sauce
- 1 round tablespoon Dijon mustard
- 1 round tablespoon coarse black pepper
- 2 cloves garlic
- About ½ cup extra-virgin olive oil (EVOO)
- ½ cup grated pecorino cheese
- ½ cup grated Parmigiano-Reggiano cheese
- 1 large head or 2 medium heads Romaine lettuce, coarsely chopped (about 10 cups)
To marinate the meat, pat the steaks dry and dress them with marinade and place in bag, chill 1 to several hours.
For the croutons, preheat oven to 350˚F with rack at center.
Line a baking sheet with parchment paper.
In a large skillet, warm EVOO, about ¼ cup or 4 turns of pan, over medium heat, swirl in butter and garlic, and when butter starts to foam, add bread and coat evenly, season with pepper, sprinkle the cheeses over bread, and transfer to baking sheet. Bake to golden and crispy. Cool.
Return meat to room temperature and heat a cast iron skillet over medium-high heat when you begin to prepare the salad.
Cook steaks 8 minutes, turning occasionally, in lightly oiled pan and let rest on carving board, douse with juice of a small lemon.
For the Caesar dressing, combine all the ingredients in the bowl of a food processor and mix until smooth. If you are not using a food processor, add anchovies (chopped, if using whole), egg yolk (if using), lemon juice, Worcestershire sauce, Dijon, black pepper, and chopped or grated garlic to a bowl and whisk to combine. Slowly stream in olive oil to emulsify and then stir in the cheeses.
Place the Romaine in a large salad bowl. Add dressing and half the croutons, saving the rest in foil or airtight container for another salad.
Arrange salad on platters, slice steaks against the grain and arrange on edge of salad, and serve with steak knives.