O'Charley's Black and Blue Caesar Salad
When cooking the beef for this salad, remember that restaurants have
huge exhaust fans, capable of pulling all fumes, and possibly small
chefs, out of the kitchen. When testing the recipe, we compensated
by starting both the stove-hood exhaust and a window fan (only 4
feet from the burner) before heating the skillet.
1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6 ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the
croutons over romaine; add dressing and toss well. Place in a
chilled pasta bowl or large soup plate; sprinkle with remaining
Parmesan, creating a "snowcap" effect. Add tomato slices on one
side; refrigerate.
In a very well-ventilated area or outdoors, heat a cast-iron skillet
over high heat. Brush one side of sirloin with melted margarine;
sprinkle to taste with Cajun seasoning. Place seasoned-side down in
skillet. (Caution: There might be a slight flame when meat is placed
in skillet.) While first side is cooking, brush second side with
melted margarine and sprinkle with additional seasoning. Cook about
2 minutes; turn and cook 2 to 3 minutes more, or to desired degree
of doneness. Cut into 1/2-inch slices.
Fan sliced steak over salad; top with blue cheese, bacon and
remaining croutons.
Yield: 1 main dish serving. |