Steak and Potato Caesar Salad
Steak and Potato Caesar Salad is a hearty meal that will fill you up. Caesar vinaigrette tossed with lettuce, Parmesan, steak and potatoes!
Servings: 6
Equipment
- Grill pan
- Food processor
Ingredients
- 3/4 pound baby Yukon gold potatoes
- 1/2 a baguette
- 6 tablespoons olive oil divided
- Kosher salt and coarse ground black pepper
- 1/4 teaspoon Italian seasoning
- 2 pounds flat iron steak
- 3 romaine hearts
- 1/4 cup grated Parmesan plus more for topping
- 3 scallions thinly sliced
Dressing:
- 1 large pasteurized egg yolk
- 1 garlic clove smashed
- 1 tablespoons fresh lemon juice
- 1 to 2 anchovy fillets
- Kosher salt and coarse ground black pepper
- 2 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon Worcestershire sauce
- 3 to 4 tablespoons olive oil
Instructions
- Preheat oven to 375°F.
- Cut the potatoes in half and place them in a medium pot. Fill with enough cold water to cover the potatoes, bring to a boil and cook until just fork tender, about 10 to 12 minutes.
- Cut the baguette into small cubes and place on a small baking sheet. Drizzle with 2 tablespoons olive oil and season with a bit of salt, pepper, and Italian seasoning. Toss together to evenly coat and then bake until golden brown and crispy, about 8 to 10 minutes. Remove from the oven and let cool.
- Preheat an outdoor grill or stovetop grill pan over medium-high heat. Drizzle the steak with 2 tablespoons olive oil and season liberally, on both sides, with plenty of salt and pepper. Place the steak on the grill and cook over direct heat for 5-7 minutes per side until they reach an internal temperature of 130° for medium rare. Transfer to a plate and allow to rest for 10 minutes before slicing into thin strips against the grain of the meat.
- Drain the potatoes and transfer to a bowl. Toss with the remaining 2 tablespoons olive oil and season with a bit of salt and pepper. Place the potatoes, cut side down, onto the hot grill and cook for about 2 to 3 minutes, just until charred. Return to bowl and allow to cool slightly.
- To make the dressing, combine the egg yolk, garlic, lemon juice, 1 or 2 anchovy fillets (depending on how you like them), a pinch of salt and pepper, Parmesan, and Worcestershire sauce in a small food processor. Blend until just beginning to come together. Then while the machine is running, drizzle in as much of the oil as needed to create a smooth thickened dressing. Give it a taste and adjust seasoning if necessary, adding more salt or pepper if needed.
- To assemble the salad, cut the romaine hearts into shreds and add to a large salad bowl. Drizzle in a few spoonfuls of dressing and toss to coat. Transfer the lettuce to a large serving platter or 6 individual plates. Top each with sliced steak, grilled potatoes, croutons, scallions and Parmesan. Drizzle a bit more of the dressing on top before serving. Enjoy!