Steak Caesar Salad with Ciabatta Croutons
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Ingredients & Equipment
What we send
- 1ciabatta roll
- 4 ouncesradicchio
- 1romaine heart
- 2roasted red peppers
- 1red onion
- 2 clovesgarlic
- 1/4 cupbalsamic vinegar
- 1 tablespoonWorcestershire sauce
- 1 tablespoondark brown sugar
- 1 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- large resealable plastic bag (optional)
- baking sheet
Preheat oven to 450°F. Cut ciabatta into 1-inch cubes. Rinse radicchio and romaine and tear into bite-size pieces, discarding tough stems. Halve lemon. Roughly chop roasted peppers. Peel onion, halve, and thinly slice. Mince garlic and, still on cutting board, sprinkle over ¼ teaspoon salt. Using a large knife, repeatedly scrape over mixture at a 45° angle, pressing down, to form a paste. Pat steaks dry with paper towel.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onions and cook, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onions are golden brown and water has evaporated, about 5 minutes more. Season with ⅛ teaspoon salt and pepper, then transfer to a plate. Reserve pan for Step 5.
Make Marinade and Dressing
In a large bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire, brown sugar, half of garlic paste, 1 tablespoon olive oil, ½ teaspoon salt, and pepper to fully combine. Add steaks to marinade and turn to coat. In a separate large bowl, whisk together juice of 1 lemon, remaining garlic paste, half of Parmesan, ¼ teaspoon salt, and pepper. Whisk in 2 tablespoons olive oil until fully combined.
On a baking sheet, toss ciabatta with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible. Bake until golden brown and crisp, about 10 minutes. Meanwhile, return pan from onions to medium-high heat with ½ tablespoon olive oil.
When oil is shimmering, remove steaks from marinade, allowing excess to drip off and reserving marinade on the side, and add to pan. Sear until charred on bottom, 4-6 minutes. Flip steaks, pour over reserved marinade, and sear until browned and medium rare, 4-6 minutes more. Transfer steaks to cutting board, leaving marinade behind in pan over medium-high heat. Simmer until reduced and thickened, 1-2 minutes. Remove from heat.
Plate Steak Caesar Salad
Cut steaks against the grain into ¼-inch slices. Add radicchio, romaine, roasted peppers, caramelized onions, and ciabatta croutons to bowl with dressing, and toss to coat. Divide Caesar salad and steak between serving plates, drizzle over pan sauce, and dig in!