Recipe Re-Do: Steak Caesar Salad

While I love trying new recipes, there are always a few that I come back to over and over again. A lot of the time I will keep it exactly the same (why mess up a good thing? There was a reason I came back to that recipe!), but sometimes I will make a few tweaks along the way based on taste or what kind of ingredients I have on hand. With that in mind, I thought it would be fun to try a new series here on A Squared called Recipe Re-Do. We'll revisit a recipe that I have previously posted here, but with some minor changes, adjustments, etc. to make it even better or just to breathe some new life into an old recipe.

What do you think?

For our very first Recipe Re-Do, I'm taking you back to Ferbruary of this year when I shared a light and flavorful Grilled Chicken Caesar Salad with a homemade dressing. Since then I have made this dressing probably a dozen times-- sometimes for company (it's an easy and impressive salad to serve to guests) or just for a quick weeknight dinner for Alex and me. We especially like to make it for dinner in the warmer months, since it's not too heavy and tastes especially great when served with chicken right off the grill.

Last week the weather in Chicago was still warm enough for Alex to man the grill on our deck, so we decided to take full advantage. This time around we changed things up and made grilled steak Caesar salads instead. It's not quite as light as it is with grilled chicken, but the flavors are great together and it's a delicious spin on one of our favorite entree salads!


Ingredients:

• 4 beef filet mignon steaks, trimmed of any excess fat
• Extra virgin olive oil spray
• 1 tsp. garlic powder
• Salt and pepper, to taste
• 1/3 cup grated parmesan
• 1/4 cup fresh lemon juice
• 1 garlic clove
• 1/2 Tbs. Dijon mustard
• 1 tsp. anchovy paste
• 1/4 tsp. Worcestershire sauce
• 1 Tbs. Extra virgin olive oil
• 1/3 cup fat free plain Greek yogurt
• 1 head or Romaine or 2 hearts of Romaine, rinsed, dried, and chopped
• 1/3 cup grated Parmesan, for serving
• 1/2 cup croutons

Season each filet with garlic powder and salt and pepper on both sides, to taste. Lightly spray each with olive oil and allow to rest at room temperature for 20-30 minutes. Preheat the grill to high heat and grill the steaks for 3-5 minutes on both sides (or longer, if you prefer your steak more well done).

Remove steak and allow it to rest for 5-10 minutes to allow the juices to reconstitute. Slice the filets into 1/2-inch strips against the grain. 

To make the dressing, combine parmesan, lemon juice, garlic, Dijon, anchovy paste, and Worcestershire sauce in the bowl of a food processor. Run the machine for 15-20 seconds until the mixture is smooth and incorporated. Add olive oil and yogurt and run for another 20 seconds until fully combined.

In a large bowl combine Romaine, remaining parmesan, and croutons. Add about 3/4 of the dressing at first and toss well. At this point you can decide if you'd like to toss in the remaining dressing or serve alongside the salad.

Serve with warm steak.

Inspired by original recipe courtesy of Skinny Taste.