Warm Australian Beef Caesar Salad
Caesar Salad is always a hit! Adding a house-made dressing and grilled slices of Australian beef makes this recipe extra craveable. Plus, the quick prep and cook times mean you can enjoy this salad any night of the week.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 10 mins. |
Ingredients
- 1 pound Australian beef strip loin, ribeye or tenderloin steaks
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper, to taste
- Dressing
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons plain yogurt or buttermilk
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon anchovy paste (optional)
- Few drops Tabasco sauce (optional)
- Salad
- 2 heads Romaine lettuce, trimmed to hearts, leaves separated and chopped
- 2 slices prosciutto, sliced and fried until crispy
- 1/2 cup croutons
Preparation
- Combine balsamic vinegar and olive oil, brush half over both sides of beef. Season to taste with salt and pepper. Allow meat to rest 10 minutes at room temperature.
- Preheat grill to medium-high and sear the beef 3 to 5 minutes each side for medium rare, depending on thickness, or until cooked as desired.
- Brush meat during the grilling with reserved vinegar and oil. Transfer to a board and let rest 5 to 10 minutes before slicing diagonally.
- Whisk together Dressing ingredients and toss through Romaine lettuce leaves to coat. Lay leaves on plates or a platter and scatter fried prosciutto pieces and croutons over leaves.
- To serve, arrange beef over lettuce leaves and top with the extra Parmesan cheese.
Warm Australian Beef Caesar Salad
Caesar Salad is always a hit! Adding a house-made dressing and grilled slices of Australian beef makes this recipe extra craveable. Plus, the quick prep and cook times mean you can enjoy this salad any night of the week.
4
Prep: 15 mins.
Cook: 10 mins.
Preparation
- Combine balsamic vinegar and olive oil, brush half over both sides of beef. Season to taste with salt and pepper. Allow meat to rest 10 minutes at room temperature.
- Preheat grill to medium-high and sear the beef 3 to 5 minutes each side for medium rare, depending on thickness, or until cooked as desired.
- Brush meat during the grilling with reserved vinegar and oil. Transfer to a board and let rest 5 to 10 minutes before slicing diagonally.
- Whisk together Dressing ingredients and toss through Romaine lettuce leaves to coat. Lay leaves on plates or a platter and scatter fried prosciutto pieces and croutons over leaves.
- To serve, arrange beef over lettuce leaves and top with the extra Parmesan cheese.
Ingredients
- 1 pound Australian beef strip loin, ribeye or tenderloin steaks
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper, to taste
- Dressing
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons plain yogurt or buttermilk
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon anchovy paste (optional)
- Few drops Tabasco sauce (optional)
- Salad
- 2 heads Romaine lettuce, trimmed to hearts, leaves separated and chopped
- 2 slices prosciutto, sliced and fried until crispy
- 1/2 cup croutons
