Beef Brutus Sandwiches (Sliced Steak and Caesar Dressing Subs)

by Rachael Ray Show Staff 9:00 AM, January 22, 2015

Aired January 22, 2015

Serves 4

For the Caesar-Style (no egg) Dressing:
2 large cloves garlic, finely chopped
2 teaspoons anchovy paste
Juice of 2 lemons
1 tablespoon Worcestershire sauce
1 teaspoon coarse black pepper
1 tablespoon Dijon mustard
About 3/4 cup EVOO – Extra-Virgin Olive Oil
About 1/2 cup grated Pecorino cheese
1 1/2 to 2 pounds flank steak or flat-iron steaks
1 large clove garlic, halved
Olive oil for drizzling
2 tablespoons rosemary, chopped
Kosher salt and coarse black pepper
4 10- to 12-inch lengths baguette or Italian bread, warmed and lightly toasted
1 large heart of romaine, trimmed of larger veins and trimmed 
Shaved Parmigiano-Reggiano curls for garnish


For the dressing, add all ingredients except for the oil and cheese to a mixing bowl. While whisking, slowly drizzle in the oil. Mix in cheese and reserve.
Rub steak with cut side of garlic clove and dress with olive oil, rosemary, salt and pepper.
Preheat grill, griddle or cast-iron skillet to medium-high heat. Add meat and cook 10-12 minutes turning occasionally. Let meat rest then thinly slice against the grain.
Brush about 1/3 of the dressing on the bottom halves of the toasted bread. Top with sliced steak. Toss lettuce with remaining dressing then top steak with greens and a little shaved cheese. Set bun tops in place and serve.