Beef

Steak Salad Caesar

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Steak Salad Caesar

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

Is there anything better than a juicy steak with really good greens and Caesar dressing? Instead of romaine we’re using mizuna; a Japanese mustard green from the brassica family rich in vitamin K (a best friend for bone health) and antioxidants. If you can’t find mizuna, arugula and or romaine will work too.

Ingredients

  •  1 pound mizuna (or other peppery greens like arugula
  • 1 1/2 pound of good grass fed beef (or about 5oz per person)
  • 1 head of broccoli; roasted with olive oil and salt

For the quick Caesar

  • 2-3 anchovy fillets, finely minced
  • 1 clove garlic, micro planned 
  • 1/2 (120g) cup mayonnaise
  • Juice of 1/2 a fresh lemon (or more to taste)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons micro planned Parmesan (plus more to garnish)

Chef Tips

For some added veggies I would also toss in some roasted broccoli  or asparagus.

Do your best to try and temper (bring to room temperature) your steak about an 1hr early if you can; it really makes a difference.

Preparation

Step 1

Season steaks every on both sides. Pan roast in a preheated stainless or cast iron pan over medium heat; turing every 2-3 minutes until each side is nice and golden brown. Don’t be afraid to adjust your heat levels. Remove the steaks from the pan and season with freshly ground black pepper. Allow to rest at least 10 minutes. Slice thinly (about 1/4-inch) across the grain. 

Step 2 (for the quick Caesar)

In a bowl combine all the ingredients and whisk until combined. Add in a tablespoon of water at a time to reach desired consistency. You want the dressing to flow off the spoon in a viscous manner; enough to coat the spoon but not be too runny. Taste for seasoning.

Step 3

Dress the mizuna (and roasted broccoli if using) in a mixing bowl with a few tablespoons of dressing. Season with salt and freshly ground black pepper.

Step 4

Place the sliced steak on a nice big plate. Spoon over some of the resting juices. Top with the greens and microplane some more parmesan to cover the greens.