Sirloin Caesar Salad
By: Cindy Kerschner
Published: Thursday, June 25, 2015 - 4:04am

Ingredients




1 8-ounce Certified Angus Beef ® brand sirloin steak
1/2 head Romaine, washed and cut into strips
1/2 cup red grape tomatoes
1/2 cup yellow cherry tomatoes
1 block Parmigiano Reggiano for grating
Caesar spice rub
1 teaspoon salt
1/2 teaspoon freshly grated black pepper
1/2 teaspoon dry mustard
1/4 teaspoon minced garlic
1/2 teaspoon olive oil
Onion Rings
1 medium sweet white onion, thinly sliced
1 cup lowfat buttermilk
1 cup flour
1 teaspoon seasoned salt
vegetable oil for frying
Caesar Dressing
1 1/2 cup olive oil
1 Tablespoon red wine vinegar
2 Tablespoons lemon juice
2 anchovies fillets, rinsed and drained
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1/4 cup freshly grated Parmesan cheese
2 Tablespoons parsley, fresh chopped
(optional) 1/2 cup liquid egg or pasteurized egg

Preparation

1 Onion Rings 2 Soak onion slices in buttermilk for at least 1 hour. Season flour with seasoned salt. 3 Prepare oil for frying heat to 360 degrees. 4 Dip onion slices in flour. Dip again in buttermilk then flour. 5 Fry until golden brown. Drain on paper towels. 6 Prepare dressing 7 Place vinegar, garlic, lemon juice, anchovies, mustard, pepper, cheese and parsley (and egg if using) in a blender. Process until mixed, about 20 seconds. 8 While blender is running, slowly drizzle in the olive oil. Blend about 30 seconds until emulsified. Refrigerate until ready to use. 9 Mix rub ingredients together to form a paste. Apply to both sides of steaks. Grill steak to desired temperature. Rest 5 to 10 minutes before slicing. 10 While steak rests, assemble salad. Top with steak slices, fresh grated Parmigiano Reggiano and dressing.

About

Sizzling Sirloin Caesar Salad with crunchy fried onion rings.