Asian Caesar steak salad
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Fish sauce and ginger give this Caesar an Eastern touch, while succulent steak upgrades it from an appetizer to a main.
small sirloin or rib-eye
large heads or 2 hearts
- Place oven rack about 3 in. (7.5 cm) from broiler and preheat. For dressing, squeeze ¼ cup (50 mL) lemon juice into a medium bowl. Whisk in sugar, vegetable and sesame oils, fish sauce, ginger, garlic, chili-garlic sauce, salt and pepper.
- Place steaks on a rack set on a rimmed baking sheet. Broil until meat springs back when gently pressed, 3 to 4 min per side. Let rest 5 min. Meanwhile, slice or tear lettuce into pieces and thinly slice pepper. Combine in a large bowl.
- Slice steak into strips. Add to dressing and turn until coated. Using tongs, remove meat to a plate. Then whisk mayonnaise into dressing and toss with romaine and peppers to evenly coat. Serve salad topped with steak slices and Chinese noodles.
Easiest way to peel ginger
Nutrition (per serving)
- 38 g,
- 28 g,
- 56 g,
- 5 g,