Flank Steak Caesar Salad Time: 20 minutes
1 flank steak (or other steak suitable for stir-fry), 12 oz (350 gr)
4oz (125gr) 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 - see below
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. (I would do it in a skillet but mon mari is adamant that all meat gets cooked outside for 6 months of the year, sigh...) 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 olive oil
1 tbs any fresh herbs (not rosemary) you may have on hand or
1 tsp dried basil
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 and Parmesan. Dressing should be thick. Add herbs and set aside.
Cooking for Two? Or more?
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