Links to this week's
Menu and Recipes

   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

steak caesar
Steak Caesar Salad

Fresh Fruit

Menu Plan for the week of July 12, 2013: Day 3 Recipes

Steak Caesar Salad
Fresh Fruit

Cooking time:  20 minutes for menu      Cooking schedule: see below for instructions

      Another variation on the Caesar Salad. Use whatever mushrooms are left from stuffing the pork.

Flank Steak Caesar Salad                                 Preparation and cooking time:  20 minutes
     Of course this isn't a traditional Caesar Salad - or even the popular Chicken Caesar...... But the tastes are similar and it's an easy summer salad.

12oz (360gr)  flank steak or other steak suitable for stir-fry 
4oz (120gr) mushrooms
1 tbs chili powder
2 tbs Worcestershire sauce
1 tbs olive oil
1/2 tsp garlic powder
Lettuce - for 2 main salads, preferably Romaine
1/2 - 2/3 cup Caesar dressing
1 tomato
1 avocado

Mix chili powder, Worcestershire, oil and garlic.  Slice steak on the diagonal, across the grain into strips.  Clean the mushrooms and cut in half.  Add mushrooms and steak to chili powder mixture and toss to coat.  Cook on barbecue grill in a pan or sauté in a nonstick skillet over medium high heat (with a bit of olive oil) on the cook top.  Either way cooking time is 3 - 4 minutes.  
Slice tomato, then cut slices in half.  Slice avocado (if you need a reminder see techniques).  Put lettuce in large salad bowl tearing if necessary.  Toss with some of the dressing.  Arrange steak, mushrooms, tomato and avocado on top.  Serve with remaining dressing on the side. 

Caesar Dressing
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs sherry or white wine vinegar
2 tsp Worcestershire Sauce
2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
1/2 cup Greek or plain yogurt
2 tbs salad olive oil
1 tbs fresh chives
1/2 tsp garlic powder
3 tbs Parmesan

Put mustard, lemon juice and yogurt in small bowl and whisk well to combine.  Slowly add olive oil whisking constantly.  Add garlic, herbs and Parmesan.  Dressing should be thick.  This will keep a week in the fridge.

Fresh Fruit

Fresh seasonal fruit - melon, peaches, cherries.

Cooking Schedule: 20 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, whisk, medium bowl, barbecue grill and
pan, or large skillet, salad bowl

Turn on / light barbecue grill, if using
Slice steak
Trim mushrooms, cut in half
Make marinade, add steak, mushrooms, stir

Prepare lettuce
Make dressing
Slice tomato, cut, pit, slice avocado
Cook steak, mushrooms
Add a bit of dressing to lettuce, toss
Arrange tomato, avocado on lettuce
Remove steak, mushrooms, arrange in center of salad
Serve all, remaining dressing on the side
Don't forget the fruit

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: