Recipe
Flank Steak Caesar Salad
Pan-seared Redefine beef flank basted with garlic and rosemary, served over a rich, classic Caesar dressing with charred baby gem lettuce, crispy sourdough croutons and freshly grated parmesan. Finished with a squeeze of lemon for a fresh, balanced twist.
- about 50 min
- Moderate
Ingredients
Redefine Beef Flank
- × 100g Redefine Beef Flank
- 2
- vegan butter
- 20g
- garlic clove, crushed
- 1
- rosemary
- 1 sprig
- Salt & pepper
Caesar Dressing
- egg yolk (or vegan alternative)
- 1
- mustard
- 10g
- garlic
- 5g
- anchovy fillets (or vegan alternative)
- 4
- lemon juice
- 20g
- grated parmesan (or vegan alternative)
- 40g
- oil
- 80ml
- Black pepper
Croutons
- sourdough, torn into chunks
- 150g
- olive oil
- 20g
- garlic clove, crushed
- 1
- rosemary
- 1 sprig
- Salt & pepper
Grilled Baby Gem
- baby gem lettuces, cut into quarters
- 2
- olive oil
- 10g
- Salt & pepper
Garnish
- parmesan, freshly grated
- 30g
- lemon, cut into wedges
- 1
Method
Make the Croutons
Toss the sourdough with olive oil, garlic, rosemary, salt and pepper. Bake at 180°C for 10–15 minutes until golden and crisp. Set aside.
Make the Caesar Dressing
Blend the egg yolk, mustard, garlic, anchovies and lemon juice. Slowly add the oil while blending until thick and creamy.
Stir in the parmesan and black pepper. Taste and adjust the seasoning.
Cook the Baby Gem
Heat a pan over medium-high heat. Toss the gem with oil, salt and pepper. Cook cut-side down for 2–3 minutes until lightly charred. Set aside.
Cook the Beef Flank
Season the flank with salt and pepper. Heat a pan over medium heat. Add the butter, garlic and rosemary.
Cook the flank for 2–3 minutes per side, basting as it cooks.
Serve
Spoon the Caesar dressing onto the plate. Slice the flank (with the grain) and place on top.
Add the grilled baby gem on the side or over the sauce. Scatter with croutons and finish with freshly grated parmesan and a lemon wedge.
Made with
Redefine Flank SteakView product →
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Vanessa