Grilled Steak Salad, Caesar Style Recipe

The Grilled Recipes kitchen invites you to try Grilled Steak Salad, Caesar Style Recipe. Enjoy the best of grilled recipes and learn how to make Grilled Steak Salad, Caesar Style.
Cook Time: 15 min
Level: Intermediate
Yield: 6


2 pounds beef tenderloin fillet tips, cut into 1 1/2-inch cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon Essence, plus more for sprinkling, recipe follows
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
12 (1/4-inch-thick) slices French or Italian bread
1/4 cup olive oil
6 (8-inch) bamboo skewers, soaked in warm water for 30 minutes
4 large heads romaine lettuce, torn into pieces
1 recipe Creamy Parmesan Dressing, recipe follows
4 ounces shaved Parmigiano-Reggiano


Place the fillet tips in a shallow non-reactive dish. Combine the red wine vinegar, red wine, 1/4 cup of the olive oil, Worcestershire, garlic, shallots, Essence, soy sauce, mustard and black pepper in a non-reactive mixing bowl and whisk to combine. Pour marinade over the meat, stirring to coat the meat well with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight, turning meat occasionally.

Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both sides with the remaining 1/4 cup of olive oil. Sprinkle with Essence. Bake for 8 minutes, or until light golden brown. Remove from the oven and allow to cool. Set aside.

Preheat a broiler to high. Thread the marinated meat cubes onto skewers, dividing the meat evenly. Broil the skewers about 4 inches from the heat, until the meat is cooked to your liking, about 4 to 5 minutes for medium-rare. Remove from the broiler and set aside on a plate while you assemble the salads.

Place the lettuce in a large bowl and toss with the dressing to taste. Divide the salad among 6 large salad plates and top each plate with 1 of the skewers . Garnish each salad with 2 croutons and top with shaved Parmesan. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Creamy Parmesan Dressing:

2 large eggs, at room temperature
4 anchovy fillets, drained
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce)

Bring a small saucepan of water to a boil. Crack the eggs into the water and cook for 30 seconds. Drain.

Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork. Break the egg into the mixture and whisk to blend. Add the cheese, lemon juice, and mustard and whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and pepper sauces and whisk well to combine. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for up to 1 day.)

Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live Episode: Football Party 

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Barbecued atlantic salmon with cucumber-and-herb salad

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