Perfect for summer barbecuing, this crowd-pleasing Caesar salad turns into a main when topped with grilled flank steak and grilled baguette “croutons.”
Recipe tags: beef base, easy difficulty, lunch, beef, grilling
| 5 Tbsp | olive oil |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| ⅔ cup | Caesar dressing, divided |
| 2 Tbsp | freshly squeezed lemon juice |
| 1½ lb | flank steak |
| ½ | baguette |
| 1 | large clove garlic (whole) |
| ⅛ tsp | salt |
| 8 cup | packed chopped romaine lettuce |
| 2 cup | halved cherry tomatoes |
| ½ cup | shaved Parmesan cheese |
| Lemon wedges, for serving |
In large bowl, whisk together 4 tbsp oil, Roasted Beef Base, 2 tbsp Caesar dressing and lemon juice. Coat steak with marinade and let stand in refrigerator for 15 minutes and up to 4 hours.
Preheat grill to medium-high heat; grease grates well.
Remove steak from marinade and shake off excess (discard marinade). Grill, turning once, for 8 to 12 minutes for medium rare or until instant-read thermometer registers 130°F when inserted into thickest part of steak. (Alternatively, grill to preferred doneness.) Let steak rest, covered loosely with foil, for at least 5 minutes before slicing thinly against the grain.
Meanwhile, brush baguette with remaining oil. Grill, turning once, for 2 to 4 minutes or until grill-marked and toasted. Rub garlic clove all over and season with salt. Dice baguette into 1-inch chunks.
In another large bowl, toss romaine with remaining Caesar dressing until coated. Divide among 6 plates. Top with steak slices, cherry tomatoes and grilled baguette “croutons.” Garnish with Parmesan and serve with lemon wedges.
Tip: Substitute romaine lettuce with kale, escarole or arugula if preferred.