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Ingredients

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Directions

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  • In blender or mini chopper, combine mayonnaise, lemon juice, Parmesan, garlic, anchovy paste and 1/4 teaspoon each of the salt and pepper. Cover blender and run until mixture is smooth and garlic is pureed. With blender running, add olive oil in a thin stream. Set aside.

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  • Season beef with remaining 1/4 teaspoon each salt and pepper. Heat cast iron skillet or grill pan over medium-high heat.

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  • Toss romaine leaves with dressing in large bowl (do in batches, if necessary). Grill or pan-roast beef for 4 to 6 minutes per side, depending on thickness, until meat registers 135 degrees F on instant-read thermometer for medium-rare. Grill another minute per side for medium. Remove to cutting board and cover with foil.

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  • Divide lettuce among plates. Slice steak and place alongside salad.

Nutrition Facts

276 calories; total fat 18g; saturated fat 5g; cholesterol 47mg; sodium 435mg; carbohydrates 5g; fiber 1g; protein 23g.

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