SOMA Living May 2022

RECIPE OF THE MONTH

GRILLED STEAK CAESAR SALAD Prep Time: 20 min • Cook Time: 15 min Servings: 6 Salad is one of my go-to warm weather dishes, but I like to make them a little heartier for dinner by adding a protein and some char from the grill, like in this grilled steak caesar salad. It’s funny, chicken and salmon usually get all the love when it comes to caesar salads. But a juicy sliced ribeye may be my new favorite. The buttery richness of the ribeye holds up against the homemade lemony caesar dressing, requires no marinade, and takes only minutes on the grill. Dinner is served!

INSTRUCTIONS

Grilled Steak 1. Allow the steak to sit at room temperature for about 20 mins. Brush both sides with olive oil and season generously on both sides with kosher salt and pepper.

about 1-2 minutes per side and then cut into cubes. 4. Arrange the romaine halves, steak slices,

croutons, parmesan and dressing as a composed salad. Alternatively, you can chop up the lettuce, toss with dressing, and top with steak slices, croutons, and parmesan shavings. Recipe Notes • Allow the steak to sit at room temperature for at least 20 mins before grilling, so the steak cooks evenly. • Be sure to let the steak rest, covered, for at least 5 minutes before slicing to preserve the juices. • Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink! • A mini prep or food processor is ideal for keeping dressings emulsified. No food processor? Simply add the oil and the other ingredients in a slow, steady stream while whisking vigorously. • Serve this as a composed salad on a big board for a pretty presentation or chop it up and mix it together for easy eating!

2.Set the grill to high heat. Grill the steak for about 3 minutes per side for medium rare. Remove to a plate and allow the steak to rest for a few minutes before slicing. Caesar Dressing Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively, the dressing can be blended in a food processor or mini prep. Set aside. Make the Salad 1. Spilt the lettuce heads in half longwise, brush with olive oil, and season with salt and pepper. 2.Grill Romaine for about 3mins per side at med/ high until lightly softened and slightly charred. 3.Brush the baguette or roll with olive oil and season with salt and pepper. Grill the bread for

INGREDIENTS

Grilled Steak 2 lbs. Ribeye steak (2 steaks), NY strip can be substituted 2 Tbsp. extra virgin olive oil kosher salt freshly ground black pepper Caesar Dressing 1 Tbsp. Dijon mustard 2 Tbsp. parmesan cheese, grated 2 Tbsp. white wine vinegar 1 tsp. lemon zest, grated

½ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ cup extra virgin olive oil Grilled Steak Caesar Salad grilled steak, rested and thinly sliced 3 heads of Romaine lettuce, ends trimmed, but core left intact 1/3 cup extra virgin olive oil, divided 1 baguette or french roll, split lengthwise 1/4 cup parmesan cheese, shredded or grated

1 Tbsp. lemon juice 2 tsp. anchovy paste

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

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