Sirloin Caesar Salad Recipes

Steps:

• Place steak in a shallow dish. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Cover and refrigerate for 1 hour, turning occasionally. , Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.

Steps:

• Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
• Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
• To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

Steps:

• Prepare grill for direct-heat cooking.
• In pot, combine potatoes with enough salted water to cover.
• Over high heat, bring to boil.
• Cook until tender, 10-12 minutes, drain.
• Grate 3/4 t zest and squeeze 1 1/2 t juice from lemon; combine with dressing and seasoning.
• Brush 2 T mixture over steak.
• Grill 6-8 minutes per side for medium-rare.
• Let stand 10 minutes, slice.
• Toss peppers and onion with 1 T lemon mixture; grill until just softened, about 5 minutes, turning once; cool 5 minutes.
• Toss lettuce, steak, potatoes, pepper and onion with remaining lemon mixture.
• If desired, garnish with cheese.