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To marinate the meat, pat the steaks dry and dress them with marinade and place in bag, chill 1 to several hours.
For the croutons, preheat oven to 350˚F with rack at center.
Line a baking sheet with parchment paper.
In a large skillet, warm EVOO, about ¼ cup or 4 turns of pan, over medium heat, swirl in butter and garlic, and when butter starts to foam, add bread and coat evenly, season with pepper, sprinkle the cheeses over bread, and transfer to baking sheet. Bake to golden and crispy. Cool.
Return meat to room temperature and heat a cast iron skillet over medium-high heat when you begin to prepare the salad.
Cook steaks 8 minutes, turning occasionally, in lightly oiled pan and let rest on carving board, douse with juice of a small lemon.
For the Caesar dressing, combine all the ingredients in the bowl of a food processor and mix until smooth. If you are not using a food processor, add anchovies (chopped, if using whole), egg yolk (if using), lemon juice, Worcestershire sauce, Dijon, black pepper, and chopped or grated garlic to a bowl and whisk to combine. Slowly stream in olive oil to emulsify and then stir in the cheeses.
Place the Romaine in a large salad bowl. Add dressing and half the croutons, saving the rest in foil or airtight container for another salad.
Arrange salad on platters, slice steaks against the grain and arrange on edge of salad, and serve with steak knives.