The Spiced Steak Caesar
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
Here's one of my favorite recipes! The first bite is always a surprise
to the taste buds. The fennel and thyme provide huge flavors that stand
out from the caesar salad dressing.
For as many times
as I've done this recipe I haven't
brought my prep time down to 15 minutes. It's still
hovering around 25 to 30 minutes. Crushing the fennel is the most time
consuming process. I also like to mince my own garlic.
up the prep time hit the grocery store for these items:
-jar of minced garlic
-bottle of your favorite caesar salad dressing
Note: We're big fans of Martin Bros Calamata Feta
-two bags of Romaine or caesar salad lettuce
-jar of fennel seeds
-jar of ground thyme
Spices don't hold their flavor as long as we'd like
them to, so if your fennel or thyme are over a year old think about
a new jar.
6 tablespoons olive oil
2 lemons juiced (about 1/2 cup)
2 canned anchovy fillets
1/2 teaspoon Worcestershire sauce
3 cloves garlic, press
1/4 cup grated Parmesan
1/4 teaspoon salt
1/8 teaspoon black pepper
•Place oil, lemon juice, anchovy fillets and
Worcestershire sauce in a blender,
•Whirl until smooth.
•Stir in garlic, parmesan, salt and pepper.
•Refrigerate, tightly covered, up to several days.
Steak Caesar Ingredients
1 clove garlic, finely chopped
1 Tablespoon fennel seeds, crushed
2 teaspoons dried thyme
3/4 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons olive oil
3/4 pound flank steak
1 head romaine lettuce, torn into bite-size pieces
2 tablespoons grated Parmesan
•Mix garlic, fennel seeds, thyme, salt 1/2 teaspoon pepper and 1/2
oil in a small bowl.
•Rub over flank steak.
•Heat remaining 1 teaspoon oil in large skillet over medium-high heat.
•Add steak, cook 5 minutes on each side for medium rare, until internal
temperature registers 145 degrees F, or until desired doneness.
•Place romaine in a large bowl.
•Add Parmesan, remaining 1 teaspoon pepper and
dressing; toss to coat.
•Divide salad equally among 4 plates.
•Slice steak into thin slices across grain at a 45 degree angle.
•Arrange over salad.
is how yummy it looks on the cutting board. Save some for
the salad though. Click on image for larger view.
I recently cooked the flank steak on the grill instead
of in the frying pan. I seared both sides of the flank
steak over high heat and then moved it over to the
medium low heat area of the grill for 5-6 minutes per
side. I had a foil packet of water soaked hickory wood chips that added
a light flavor of smoke to the meat.This didn't make the recipe as
quick and easy, but if your a grilling fiend, it's a fun alternative.
Small bowl used for mixing up the spices
Clean up time may depend on your choice of skillets.There'll be some
excess garlic and fennel in the pan that'll take a little time to clean.
Cutting board will be a juicy mess.