Flank Steak Caesar Salad

Total 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.

 Ingredients:

• 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

 Instructions:

• 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.
• 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

 Ingredients:

• 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

 Instructions:

• 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.