Sardine Caesar with Seared Steak and Pan-Dripping Croutons

Spoil your sweetheart this Valentine’s Day with this TLC and DIY caesar salad recipe (with steak!!!). Instead of the humble anchovy, we opted for a more VIP approach to caesar dress-ing (cuz, ya know, V-Day is special) using Matiz Spicy Sardines. These little wild-caught, Medi-terranean fishes are prized for their rich flavor and tender texture. The piri piri chili peppers really infuse the EVOO marinated sardines, adding these sizzling, piquant pops of heat. We loved this dressing so much, we used it as a marinade too! Thick strip steaks are brushed and basted in the spicy sardine caesar before being seared to deep caramelized perfection. Those steak and caesar-y pan drippings don’t go to waste either! Rustic bread slices are but-ter toasted in the same pan! Soaking up all those tasty and flavorful bits.

About this Recipe:

Course: Entree
Cuisine: Continental
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

2 ea. Matiz Spicy Sardines, minced
2 minced garlic clove
3 tbsp lemon juice
2 tsp Dijon
1 egg yolk
4 tbsp EVOO
2 tbsp sardine oil, reserved from the tin
Salt and pepper

2 ea. thick-sliced strip steaks
2 tbsp caesar dressing
2 tbsp EVOO
2 tbsp butter
4 slices rustic bread
4 cups baby lettuces
3-4 tbsp grated parmesan

Instructions:

1. Place sardines, garlic, lemon juice, Dijon, and yolk in a medium bowl, whisk until blended and a little fluffy.
2. Add EVOO and sardine oil in a thin stream, while whisking, until dressing is thick and creamy. Season to taste with salt and pepper.
3. Brush steaks with caesar dressing and marinate, covered, and refrigerated for 1 hr.
4. Heat oil in a large skillet over medium-high heat. Sear steaks for 2-3 min per side, for mid-rare. Remove from the skillet and set aside to rest for 5 min before slicing.
5. Return skillet to medium heat, add butter, and melt. Once melted, add bread slices and toast until golden, about 1-2 min per side. Split, tear or crumble croutons for topping the salad.
6. Divide lettuces between plates and top with parmesan, dressing, and croutons. Serve with sliced steak on the side.

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