Ingredients
For the steaks
- 2 x 250g Welsh Beef sirloin steaks
- Salt and black pepper
For the wild garlic croutons
- 2-3 slices of day-old bread, torn into chunks
- 1 small handful wild garlic leaves (or 1-2 garlic cloves)
- 3-4 tbsp olive oil
For the Caesar dressing
- 240g mayonnaise
- 2 garlic cloves, finely minced
- 4 tsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 60g finely grated Parmigiano Reggiano
- 2 tbsp cold water
- Freshly ground black pepper
- 2–3 dashes Tabasco
For the salad
- 1–2 romaine lettuces, chopped or leaves separated
- Extra Parmesan, shaved or grated
15
Cooking Time
30
Prep Time
2
Serves
- A fresh, easy steak Caesar salad made with PGI Welsh Beef sirloin, crisp romaine lettuce and creamy Caesar dressing. Finished with golden croutons infused with wild garlic, this simple dish works well for a light lunch or a relaxed evening meal.
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Wash and dry the wild garlic thoroughly, trim any tough stems, then blitz with the olive oil until smooth, or finely chop and mix for a more rustic finish. If using garlic cloves instead, crush or finely grate and mix with the oil.
- Toss the torn bread in the wild garlic oil until well coated.
- Air fry at 180°C for 5–8 minutes, or bake in the oven at 180°C for around 10 minutes, until golden and crisp, then drain on kitchen paper and set aside.
- Remove the steaks from the fridge 20–30 minutes before cooking.
- Pat the steaks dry and season generously with salt and black pepper. Heat a heavy-based frying pan over a high heat until very hot, then add a small drizzle of oil.
- Add the steaks to the pan and cook without moving them to develop a good crust. For medium-rare, cook for around 2–3 minutes per side; for well done, cook for 4–5 minutes per side, depending on thickness. In the final minute, you can add a knob of butter to the pan and spoon it over the steaks for extra flavour, if liked. Transfer to a board and leave to rest for at least 5–10 minutes.
- In a bowl, mix together the mayonnaise, garlic, lemon juice, Dijon mustard and Worcestershire sauce until smooth.
- Stir through the Parmesan, then add the cold water to loosen slightly. Add black pepper and a few dashes of Tabasco.
- Toss the romaine lettuce with some of the dressing in a large bowl, then divide between serving bowls.
- Slice the steaks against the grain just before serving, then arrange over the salads.
- Drizzle with a little more dressing, then finish with the wild garlic croutons and extra Parmesan.
- Notes
- Remove the steaks from the fridge 20–30 minutes before cooking to allow them to come to room temperature.
- If wild garlic isn’t available, use 1–2 garlic cloves instead - finely chop or crush and mix with the oil before coating the bread.
- Slice the steak just before serving and always cut against the grain for the most tender result.
- For the best results, choose PGI Welsh Beef, which guarantees quality and full traceability from farm to fork - when buying sirloin, look for good marbling and a rich red colour for flavour and tenderness.
