Steak Marinade:

1 pound New York strip steak

3 tablespoons of Worcestershire sauce

3 cloves of garlic, minced

1/8 teaspoon of freshly ground pepper

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Marinade: Rinse steak under running water, pat dry with a paper towel, and place in a shallow glass baking dish. Combine rest of marinade ingredients, stir with a fork. Pour half on steak, evenly distributing, then flip steak over and pour on the other half. Cover and place in refrigerator for 1 to 4 hours.

Grill the steak for 2 to 3 minutes on each side for medium-rare, or 3 to 4 minutes on each side for medium.  Remove to a platter, cover, and let rest for about 5 minutes. Cut the steak across the grain into long thin slices. Add Romaine and croutons to your dressing, toss, and top with steak. 

Be sure to visit the Recipes page to find the perfect Casar salad to match with your topping!

Bacon Pieces

Most often we prefer a traditional topping for your Caesar Salad by using bacon. Here are some tips for selection and preparation.

Bacon Bits for Caesar Salad:

These must be made from real bacon--no imitation ones please!!!  Take the time to slowly fry the bacon in a pan while you’re putting the rest of the salad together, it’s worth it if you are making a Caesar with bacon bits. Depending on the size of your salad gently saute 4 to 8 slices of bacon until crisp. Place between paper towels to remove excess fat. Break into one inch pieces and place on prepared Caesar.

Selecting Bacon:

Canadian bacon is your best choice if you can get it, as it comes from the meatier loin of the pig and is trimmed more than the standard U.S. bacon.

Bacon should be used within a week, or two after it has been purchased. Cook it over a low to medium heat, as it will burn quickly over a high heat.  Separate slices in the pan as it heats up.

In the mood for a different kind of Caesar? Try topping your Caesar Salad with this delicious, marinated New York strip steak, and turn your Caesar into a main course!

 Spicy Grilled Shrimp

Shrimp Marinade:  

1 cup of beer

1 tablespoon Dijon mustard

3 cloves of garlic, minced

2 teaspoons pure chile powder

18 jumbo shrimp, peeled and deveined

Ingredients:

2 tablespoons extra-virgin olive oil

3 cups 1/2 inch bread cubes

1 tablespoon chile powder

1/4 teaspoon salt

3 tablespoons freshly grated Parmesan

Directions: Combine marinade ingredients in bowl. Add the shrimp and toss. Cover and refrigerate for 1 to 3 hours.

Preheat the grill to medium-high, and brush with oil. Grill the shrimp for approximately 2 minutes on each side, until firm to the touch. Remove from the grill.

Add the prepared Romaine and croutons (see below) to the dressing and toss. Place salad on serving plates and top with shrimp.  Serve at once.

Marinated Steak

Croutons:  In a medium-size bowl, drizzle the oil over bread cubes, and toss. Sprinkle with chile powder and salt, toss again. Place  bread cubes on a baking sheet, turn once while baking for 7 minutes until golden.  Place back in the salad bowl, and sprinkle with Parmesan cheese. When salad is ready top with croutons.

Spiced Croutons

Choose your salad, then your topping...

Simple Croutons

This is the easiest recipe for croutons that I have come across. If you’re preparing a traditional Caesar Salad with bacon then plain garlic croutons are all that you need.

Ingredients:

1 clove of garlic, crushed

2 tablespoons extra-virgin olive oil

3 firm slices of French bread, cut into cubes

Crush garlic and combine with extra-virgin olive oil in small bowl. Add bread cubes, mix until bread is well coated. Spread evenly on baking sheet and place in 375 degree F oven until crisp for approximately 12 to 15 minutes.

Surely Caesar