1 (1-pound) flank steak
½ teaspoon salt
½ teaspoon black ground pepper
3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 clove garlic, minced
½ teaspoon anchovy paste or 1 canned anchovy, mashed
¼ cup Parmesan cheese, divided
1 head romaine lettuce
Preheat grill or broiler to 350°F.
Sprinkle steak with salt and pepper.
Grill steak, turning once, for 15 minutes for medium-rare.
Let stand for 10 minutes before slicing.
Meanwhile, combine oil, mayonnaise, mustard, lemon juice, garlic, anchovy paste and 2
tablespoons Parmesan cheese in a small bowl; beat with a fork until well mixed.
Tear lettuce with hands into bite-size pieces.
Place in a large salad bowl.
Add dressing; toss to coat.
Cut steak diagonally into thin slices.
Add to salad; stir.
Sprinkle salad with remaining cheese.
You can combine this excellent recipe with some other from our collection.
Variation from Grandma’s kitchen