Updated Caesar Salad
Anchovy paste is a key ingredient in Caesar salad dressing a little will add lots of flavor. When you have extra on hand, use a teaspoon of it in a batch of marinara sauce for a wonderful taste.
1 lb flank steak
1/2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 clove garlic, minced
1/2 tsp anchovy paste or 1 canned anchovy, mashed
1/4 cup Parmesan cheese, divided
1 head romaine lettuce
Preheat grill or broiler. Sprinkle steak with salt and pepper. Grill steak, turning once, for 15 minutes for medium-rare. Let stand for 10 minutes before slicing.
Meanwhile, combine oil, mayonnaise, mustard, lemon juice, garlic, anchovy paste and 2 tablespoons Parmesan in a small bowl; beat with a fork until well mixed.
Tear lettuce into bite-size pieces. Place in a large salad bowl. Add dressing; toss to coat.
Cut steak diagonally into thin slices. Add to salad; stir. Sprinkle salad with remaining cheese.
You can make the Caesar salad dressing in a jiffy if you use a small food processor or blender.