Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
For the marinade:
1 tablespoon (15 ml) capers
2 tablespoon (30 ml) anchovies
1 tablespoon (15 ml) horseradish
2 garlic cloves, minced
1 cup (240 ml) parmesan Reggiano cheese, grated
2 pounds (908 g) flank steak, scored
Salt and pepper
For the salad dressing:
1 egg
½ teaspoon (2.5 ml) Dijon mustard
2 cloves garlic, minced
1 anchovy
1 teaspoon (5 ml) peppercorns
½ lemon, juiced, zested
2 tablespoon (30 ml) red wine vinegar
¼ cup (60 ml) parmesan Reggiano, whole or grated
1 cup (240 ml) veg oil
For the croutons:
2 slices sourdough bread, diced
2 tablespoons (30 ml) Unsalted butter, melted for tossing
Salt and pepper
For the salad:
2 romaine hearts, halved lengthwise
2 tablespoons (30 ml) melted unsalted butter
2 tablespoon (30 ml) parmesan cheese, shredded
Method:
For the marinade:
In a food processor place capers, anchovies, horseradish, and olive oil, pulse until components are chunky.
In a freezer bag place the steak with the marinade, massage, and let soak in the fridge for 24 hours.
For the salad dressing:
In a food processor place, egg, Dijon, garlic, anchovy, lemon juice, lemon zest, peppercorns, red wine vinegar, parmesan cheese, begin mixing.
Slowly add the oil until the ingredients combine and thicken.
For the croutons:
Turn on half of the of the grill to high 400 F (205 C).
In a bowl toss the sourdough bread with butter, salt and pepper, place on a tray on the unlit side of the barbeque to cook indirectly until toasted.
Set aside.
For the steak:
Remove the steak from the marinate scrape off the access marinate chunks, and let steak sit out covered for 1 hour to come to room temperature.
Discard the marinate.
Heat the barbeque to high 400 F (205 C).
Brush the grill with oil.
Season the steak with salt and pepper and place it on the grill.
let cook 3 minutes then make a quarter turn to create a crosshatch pattern and cook 3 minutes more.
Flip cover the steak and top with the parmesan cheese.
Cook the steak for 5 more minutes.
Remove from grill then tent for 10 minutes.
For the salad:
Brush the romaine hearts with butter.
grill for 1 minute on each side, then chop.
In a bowl toss chopped romaine hearts, the croutons, half the parmesan cheese, and the dressing.
To finish:
Top steak with the Caesar mixture and garnish with remaining parmesan cheese and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.