Steak House Caesar Salad

재료

FOR THE CAESAR DRESSING

1 cup homemade mayo

(page 281)

2 tablespoons fresh lemon juice

(1 lemon)

4 anchovy fillets in olive oil, or

2 teaspoons anchovy paste

3 garlic cloves

2 teaspoons Dijon mustard

1 tablespoon red wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

FOR THE STEAK AND SHRIMP

1 pound filet mignon, sirloin steak, or hanger steak

½ pound peeled, deveined, tail-on jumbo shrimp

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

2 tablespoons avocado oil (or other high-heat oil)

방향

MAKE THE CAESAR DRESSING In a food processor or blender, combine the mayo, lemon juice, anchovies, garlic, mustard, red wine vinegar, salt, and pepper. Blend until smooth and season with more salt and pepper to taste, if desired. Cover and refrigerate until ready to use (see Note).

MAKE THE STEAK AND SHRIMP Using paper towels, pat dry both the steak and shrimp. Season both sides of the steaks generously with salt and pepper.

Heat the oil in a cast-iron skillet over high heat until it begins to smoke lightly. Using tongs, carefully place the steak in the skillet. Cook until a deep brown crust forms, 3 to 4 minutes per side for medium-rare or 5 to 6 minutes for medium-well. Transfer the steak to a cutting board and let it rest for 8 to 10 minutes to allow the juices to settle back into the meat.

Reduce the heat to medium and add the shrimp to the skillet.

Cook until pink, about 2 minutes per side. Remove the shrimp from the pan and set aside.

ASSEMBLE THE SALAD Divide the romaine wedges between 2 plates and drizzle with your desired amount of Caesar dressing. Plate the steak and shrimp alongside. Serve and enjoy!

노트

Dressing lasts 5 days in refrigerator