This creative dish takes our favorite elements of Caesar salad and transforms them into a weeknight steak feast worthy of all the #PlatedPics. Juicy flat iron steak is pan-seared to perfection and served atop crisp Boston lettuce leaves with sautéed red onion and cherry tomatoes. This dinner is made even better by a drizzle of easy homemade Caesar dressing and cheesy Parmesan garnish.

30-40 minutes

730 calories per serving

Ingredients 

12 ounces red-skinned potatoes
1 lemon, divided
1 red onion
½ pint grape tomatoes
1 head Boston lettuce
2 steaks
1 clove garlic
¼ teaspoon anchovy paste
3 packets mayonnaise
½ ounce grated Parmesan cheese
1 ounce shaved Parmesan cheese

You’ll Need

2½ tablespoons olive oil
kosher salt
black pepper
8″ medium pot with lid
12″ large pan2½ tablespoons olive oil
kosher salt
black pepper
8″ medium pot with lid
12″ large pan

Recipe Tips

Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!

Tell-tale signs of perfect steaks searing conditions: Oil is shimmering, the pan is just smoking, and you hear a sizzling sound when it hits the pan. USDA recommends cooking beef to 145°F.

Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel.

Procedure

1. Boil Potatoes
Rinse potatoes and cut into 1-inch pieces. Place in a medium pot and cover with cold water by 1 inch. Season water generously with salt, bring to a boil over high heat and cook until potatoes are tender when pierced with a knife tip, 9-10 minutes. While potatoes boil, half lemon. Drain potatoes and return to pot, off heat. Immediately add the juice of ½ lemon and 1 tablespoon olive oil and toss to coat. Taste and add salt and pepper. Cover to keep warm.

2. Prepare Ingredients
Peel onion, halve and thinly slice. Rinse remaining produce. Halve tomatoes. Pat lettuce dry with paper towel and separate large leaves for cups (you’ll need at least 3 per person, but if you have extra, double up your cups!). Add lettuce leaves to serving plates.

3. Cook Steaks and Onion
Heat 1½ tablespoons olive oil in a large pan over medium-high heat. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. When the oil is shimmering, add steaks (see Recipe Tip). Scatter onion around and season with ¼ teaspoon salt. Cook until onion is softened and steaks are browned and medium rare, 4-6 minutes per side. Transfer steaks and onion to a plate to rest for about 5 minutes.

4. Make Garlic Paste
While steaks rest, mince garlic and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture
at a 45° angle, pressing down. Repeat until garlic is broken down and paste forms, and transfer to a medium bowl.

5. Make Caesar Dressing
Add anchovy paste, mayonnaise, grated Parmesan, and juice of remaining lemon to bowl with garlic paste and whisk until fully combined. Season with pepper, as desired.

6. Plate Caesar Steak Lettuce Cups
Halve steaks lengthwise, then thinly slice against the grain (see Recipe Tip). Divide among lettuce cups and top with onion, lemon potatoes, and tomatoes. Drizzle Caesar dressing over everything and garnish with shaved Parmesan. Enjoy your well-deserved feast!

 

Source: https://www.plated.com/recipes/caesar-steak-lettuce-cups-with-lemon-potatoes-2

Caesar Steak Lettuce Cups with Lemon Potatoes
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Caesar Steak Lettuce Cups with Lemon Potatoes
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