Description
This robust and nutrient-dense salad elevates a traditional Caesar by swapping lettuce for thinly shaved Brussels sprouts. Topped with a perfectly seared, rosemary-basted New York strip steak and golden, garlic Parmesan breadcrumbs, this dish offers a sophisticated texture and depth of flavor. It is the perfect balance of a vibrant, healthy salad and a hearty steakhouse-inspired main course, making it ideal for a luxurious yet quick weeknight dinner.
Ingredients
2 New York strip steaks
2 tbsp olive oil
3 tbsp unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, smashed
1 lb Brussels sprouts
1 head romaine lettuce
0.5 cup freshly grated Parmesan
1 tsp lemon zest
0.5 cup Panko breadcrumbs
1 tsp garlic powder
1 tsp garlic herb seasoning
Kosher salt and black pepper to taste
Instructions
Remove steaks from the refrigerator 30 minutes before cooking and season liberally with salt, pepper, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steaks for 3-4 minutes per side for medium-rare to medium doneness.
Add butter, fresh rosemary, and garlic cloves to the pan, basting the steak with the foaming butter for the final minute.
Remove steak from the pan and let it rest for 10 minutes before slicing thinly against the grain.
While the steak rests, toast Panko breadcrumbs in a pan with a little butter and garlic seasonings until golden.
Use a mandoline or sharp knife to thinly shave the Brussels sprouts, then toss with chopped romaine, Parmesan, lemon zest, and your favorite alcohol-free Caesar dressing.
Top the salad with the sliced steak and sprinkle with the garlic Parmesan breadcrumbs.
Notes
Ensure you slice the Brussels sprouts as thinly as possible for the best texture. If you don’t have a mandoline, a sharp chef’s knife works well. Let the steak rest adequately to ensure the juices redistribute throughout the meat, resulting in better flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Pan-seared
- Cuisine: American