Caesar New York Strips Recipes

GRILLED STRIP STEAK AND CAESAR SALAD

Steps:

• For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
• For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
• Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
• Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.

CLEOPATRA'S CAESAR SALAD

Steps:

• Turn the oven to 450 degrees.
• Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
• Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
• Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
• For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.

CHARRED STEAK BLT CAESAR SALAD

Steps:

• Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
• Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
• Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
• Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
• Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
• Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
• Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.

CLASSIC CAESAR SALAD

Steps:

• Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
• Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

"LIKE A CAESAR"

Steps:

• Place lemon juice, 2 tablespoons water, and egg yolks in medium metal bowl. Whisk yolk mixture constantly over large saucepan of simmering water until thermometer inserted into mixture registers 160°F, about 3 minutes. Transfer yolk mixture to processor. With machine running, add oil in slow steady stream. Transfer mayonnaise to small bowl. Season to taste with salt and pepper. DO AHEAD: Mayonnaise can be made 2 days ahead. Cover and refrigerate.
• Place grated garlic, 1/3 cup oil, and next 4 ingredients in heavy small saucepan. Cook over lowest possible heat until lemon peel is tender and caramelized, stirring occasionally, about 2 hours. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• Place 37 peeled garlic cloves in small saucepan. Cover with cold water by 1 inch. Bring to boil; drain. Repeat 5 times. Place garlic cloves and 1 tablespoon milk in blender and puree until smooth. Transfer to small bowl. DO AHEAD: Garlic puree can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• Preheat broiler. Brush baguette slices with olive oil; sprinkle with salt and pepper. Broil until brown, about 1 minute per side. Cool. DO AHEAD: Croutons can be made 4 hours ahead. Let stand at room temperature.
• Tuck two 2-inch strips Meyer lemon peel between chicken breast and tenderloin and 3 strips peel between skin and breast meat of each chicken breast. Place on plate, cover, and chill 2 hours.
• Preheat oven to 350°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place in skillet, skin side down, and cook until skin is golden, about 10 minutes. Turn chicken over, place in oven, and roast until cooked through, about 15 minutes. Transfer to work surface and let rest 10 minutes.
• Preheat broiler. Brush cut sides of lettuce with Meyer lemon mayonnaise. Sprinkle with salt and pepper. Place on rimmed baking sheet and broil until golden, about 1 minute. Slice chicken breasts crosswise into 1/2-inch-thick slices.
• Place 2 lettuce halves on each of 4 plates. Divide chicken breast slices among plates. Spoon dollop of garlic puree next to chicken. Place 2 croutons on each plate. Drizzle with Anchovy-Lemon Sauce and serve.