Flank Steak Caesar Salad
Total time: 20 minutes
Of course this isn't a traditional Caesar Salad - or even the popular Chicken Caesar...... But the tastes are similar and it's an easy summer salad.
Ingredients:
- 12oz (360gr) flank steak or other steak suitable for stir-fry
-
4oz (120gr) mushrooms
- 1 tbs chili powder
- 2 tbs Worcestershire sauce
- 1 tbs olive oil
- 1/2 tsp garlic powder
- Lettuce - for 2 main salads, preferably Romaine
-
1/2 - 2/3 cup Caesar dressing
- 1 tomato
- 1 avocado
Instructions:
- Mix chili powder, Worcestershire, oil and garlic.
- Slice steak on the diagonal, across the grain into strips.
- Clean the mushrooms and cut in half.
- Add mushrooms and steak to chili powder mixture and toss to coat.
- Cook on barbecue grill in a pan or sauté in a nonstick skillet over medium high heat (with a bit of olive oil) on the cook top. Either way cooking time is 3 - 4 minutes.
-
Slice tomato, then cut slices in half.
- Slice avocado.
- Put lettuce in large salad bowl tearing if necessary.
- Toss with some of the dressing.
- Arrange steak, mushrooms, tomato and avocado on top.
- Serve with remaining dressing on the side.
Caesar Dressing
Ingredients:
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs sherry or white wine vinegar
- 2 tsp Worcestershire Sauce
- 2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
- 1/2 cup Greek or plain yogurt
- 2 tbs salad olive oil
- 1 tbs fresh chives
- 1/2 tsp garlic powder
- 3 tbs Parmesan
Instructions:
- Put mustard, lemon juice and yogurt in small bowl and whisk well to combine.
- Slowly add olive oil whisking constantly.
- Add garlic, herbs and Parmesan.
- Dressing should be thick. This will keep a week in the fridge.