(with steak of course!) |
 |
Note: Great for leftover steak after dining out at
Andria's, but if you must, fire up the grill!
You'll Need:
1 8-10 oz. Strip to place atop two Caeser salads
1 TBLS butter
½ cup Andria's Brush-On Steak Sauce (split in ½)
To Grill:
Marinade steak for 1 hour at room temperature in ¼ cup
A.B.O.S.S.
Get your grill fire as hot as possible, with grates
positioned closely to the fire. Sear the steak to keep
in it's natural juices. Turn it over after it has
marked well. After the steak is seared on both sides,
move it to a cooler part of the grill. Continue to
brush with the sauce and allow the steak to cook,
approximately 12 minutes for a "medium" doneness.
When the steak is cooked to your preference, spread
butter atop-but beware of the flames! Set aside, or
refrigerate for later use.
To Toss:
1 head dry, chilled romaine, in 1-inch pieces
To Blend:
1 rib celery, finely chopped
½ med. Onion, finely chopped
2 oz. Anchovies
1 TBLS sugar
1 TSP black pepper
1 TBLS dry mustard
1 clove garlic
½ lemon, juice of
2 eggs
¾ cup vegetable oil
¾ cup olive oil
Mix all ingredients in blender, except eggs and oils.
Add slowly 1 egg and vegetable oil. Blend. Add other
egg and olive oil. Blend. Refrigerate if not using
promptly.
Toss with romaine and croutons in a glass bowl. (If
you don't have time to make your croutons, sauté the
prepared ones in a bit of butter and garlic.)
Slice and place strip pieces atop. The flourish:
freshly ground pepper and asiago cheese sprinkled
atop.
Note: Toga and dining couch optional.
|
 |
|
|
||
