Using some of the dressing as a quick marinade gives the meat tons of flavor and a nice crust. Amazing Steak Recipes

October 2013


Recipe Summary test

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. In a food processor, blend the mayonnaise with the lemon juice, mustard, anchovies, garlic, Worcestershire, Tabasco, 1/4 cup of the Parmigiano-Reggiano and 2 tablespoons of the olive oil until smooth. Season the dressing with salt and pepper. On a large plate, spread 1/4 cup of the dressing all over the steak and let stand for 30 minutes.

  • Meanwhile, on a rimmed baking sheet, toss the rye bread cubes with the remaining 2 teaspoons of olive oil and season with salt and pepper. Toast in the oven for 10 minutes, turning once halfway through, until the croutons are golden and crisp. Let cool.

  • Light a grill. Season the steak with salt and pepper. Grill over moderate heat, turning once, until the steak is medium rare, about 14 minutes. Transfer the steak to a cutting board and let rest for 5 minutes.

  • In a large bowl, toss the romaine with the arugula, cherry tomatoes, rye croutons, the remaining 2 tablespoons of Parmigiano-Reggiano and the reserved dressing. Thinly slice the steak on the diagonal across the grain. Mound the salad on plates, top with the steak slices and serve.