Steak Caesar Salad

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  • 45m
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Ingredients

  • 500g Beef, 1 ½ cm thickness

  • 1 cup of American Garden Creamy Caesar Salad Dressing

  • 1 cup of French Bread cubes

  • 1 Tbsp of Olive Oil

  • ½ tsp Garlic Powder

  • 4 slices of Turkey Bacon

  • 1 Lettuce, chopped into medium pieces

  • ¼ cup of Parmesan Cheese, grated

  • 2 Tbsps of Capers Pickles

  • 4 Lemon Slices

  • Black Pepper to taste

Preparation

  • To prepare the steak, place the beef in a freezer bag; then add one-third the amount of the American Garden Creamy Caesar Salad Dressing. Close the bag and refrigerate it for about 2 hours.

  • To prepare the croutons: Place the French bread cubes in the oven sheet, then sprinkle them with olive oil and garlic powder. Toast the bread in a preheated oven at 180oC for about 10 minutes or until the bread turns golden; while stirring from time to time. Leave it aside to cool.

  • To prepare the bacon, place the bacon slices on a sheet lined with parchment paper, and then place the sheet in a preheated oven at 200oC. Flip them after 10 minutes and then leave them for 5 to 10 minutes to obtain your desired crispness. Take the sheet out of the oven and cut the slices into small cubes after they cool.

  • Take the beef out of the seasoning and place it on a sheet lined with parchment paper, and then place the sheet in a preheated oven at 180oC. Flip the beef after about 6-7 minutes; then let it cook for about 6-7 minutes or more according to your desired cooking degree. Take the beef out of the oven; then leave it to cool for about 5 minutes, and then cut it into fine slices.

  • Place the lettuce with the grated cheese in a bowl. Pour the remaining amount of the dressing and mix the ingredients well. Distribute the lime slices on 4 dishes, and add the lettuce. Top it with the toast bread, steak slices, bacon, and capers pickles. Sprinkle the black pepper and serve the salad immediately.

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