Caesar Steak Salad
"All of the great flavors of Caesar salad marry beautifully with steakhouse-seasoned beef on a platter of greens, vegetables and grilled Italian bread."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 large red onion, cut in 2-inch-thick wedges, root end left intact
- 3⁄4 cup bottled caesar-style vinaigrette salad dressing
- 6 thin slices seeded crusty Italian bread
- 1 1⁄2 lbs boneless beef sirloin steaks, about 1-inch thick
- 1 teaspoon dry montreal steak seasoning
- 3 tablespoons undrained prepared horseradish from a jars
- 8 ounces romaine lettuce, torn into large pieces, about 6 cups
- 1 1⁄2 cups cherry tomatoes, halved
directions
- Prepare grill for direct-heat cooking. Brush onion with about 1 T. dressing. Grill, uncovered, turning, until tender, 7-8 minutes. Set aside. Brush bread with about 2 T. dressing and grill, turning once, until toasted, about 1-2 minutes per side.
- Sprinkle one side of steak with seasoning. Place, seasoned side down, on grill; cook, turning once, 6-7 minutes per side for medium-rare. Let stand for 10 minutes, then thinly slice.
- Combine horseradish with remaining dressing; reserve. Line a serving platter with lettuce; top with onions, bread, steak and tomatoes. Drizzle with reserved dressing mixture.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
