Caesarsteaks Recipes

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.

STEAK CAESAR SALAD

Steps:

• Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
• Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
• Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
• Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
• In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
• Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.

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.

THE ORIGINAL CAESAR

Steps:

• Dressing: Bring a small saucepan of water to a boil over medium-high heat.
• Add the eggs and cook for 5 minutes. Remove the eggs from the water and set aside until cool enough to handle. Remove the shells and cut each egg in half. Put the yolks into a blender (yolks will still be slightly soft). Add the mayonnaise, Worcestershire sauce, steak sauce, hot sauce and vinegar. Pulse until blended. With the machine running, drizzle in the oil and blend until smooth. Season with salt and pepper, to taste.
• Put the lettuce and cheese in a wooden salad bowl. Add the dressing and gently toss to coat. Serve immediately.
• Cook's Note: Save the boiled egg whites to make egg salad, if desired.

BLOODY CAESAR STEAK

Steps:

• In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed.
• Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
• Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test).

GRILLED STEAK CAESAR SALAD

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
• In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.