Recipe Details

Traditional Caesar salad dressing uses egg yolk to make it creamy. Here we use mayo instead for the same rich results without the raw egg.

Ingredients

• ¼ cup mayonnaise

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon anchovy paste

• 1 small clove garlic, grated

• ½ teaspoon ground pepper, divided

• 2 tablespoons grated Parmesan cheese

• 1 pound flank or sirloin steak (about 1 1/4 inches thick), trimmed

• ¼ teaspoon salt plus a pinch, divided

• 1 large tomato, chopped

• ½ cup thinly sliced red onion

• 1 large head romaine lettuce, cut lengthwise into quarters

• Lemon wedges for serving

Description

1. Preheat grill to medium.

2. Whisk mayonnaise, lemon juice, oil, mustard, anchovy paste, garlic and 1/4 teaspoon pepper in a small bowl. Stir in Parmesan. Set aside.

3. Sprinkle both sides of steak with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

4. Oil the grill rack. Grill the steak, flipping once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, about 10 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Slice the steak against the grain.

5. Meanwhile, toss tomato, onion and the remaining pinch of salt in a medium bowl. Arrange romaine on a platter and top with the tomato mixture and the steak. Drizzle with the reserved dressing and serve with lemon wedges, if desired.