Steak Caesar Salad Recipe with grilled Felton Angus Beef Top Sirloin Steak from Yellowstone country in Montana is perfect for a nice summer luncheon with the girls or a family dinner. It has a great blend of veggies, Caesar dressing, a perfectly done Felton Angus Beef Sirloin Steakand a lovely balsamic reduction to add some pop. Pairs nicely with a good bottle of Pinot Grigio and some fresh Focaccia.
The Caesar dressing uses capers in place of anchovies with another sprinkle of capers to top off the salad. This will soon become a favorite in your home. Men love it too.
By guest blogger, Margie Nelson @Wyldgourmet
Season your Sirloin steak with garlic salt and pepper (or your favorite steak seasonings) and grill to medium rare (as always cook your steak to your preference) Or you can Pan fry your steak too. Let it rest for 10-15 minutes
While your steak is resting chop your romaine lettuce into bite size pieces and toss into a large bowl. Slice your Red onion and separate out some nice small ringlets. Fry your chopped bacon into crisp bacon bits and remove them to a paper to blot the grease.
Add the Caesar dressing to the romaine lettuce and toss to thoroughly cover the lettuce. Arrange your red onion ringlets and crumble some bacon bits over the top. Add some croutons and a sprinkle of capers. Squeeze a little lemon juice over the whole salad. Finish off with some fresh grated parmesan cheese.
Slice your sirloin against the grain and arrange on top of your salad topping the steak off with a drizzle of a good balsamic reduction.
Serve with a nice glass of wine and a piece of focaccia. Or just dig in! Enjoy!
Add all your ingredients into a blender and blend until smooth.
Slice the French bread into slices and then into bite size chunks. To a large bowl add your minced garlic, parmesan cheese and olive oil. Mix thoroughly and add the bread chunks and gently stir until the bread has absorbed the oil, cheese and garlic. Spread out the bread chunks on a baking sheet in a single layers and bake at 350F for 20 minutes or just lightly toasted brown.
Add your balsamic vinegar to a sauce pan with your honey and maple syrup. Stir well. Heat on medium until mixture begins to bubble a bit in the middle and reduce to a low simmer for 40 minutes or more stirring occasionally. The vinegar and sugars will reduce by more than half and should coat the back of a spoon. Drizzle over meats, cheeses, fruits…This is just plain good on most anything.
Recipe by Guest Blogger: Margie Nelson @wyldgourmet