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Makes 6 servings
Prep time: 15 minutes + 1 hour sitting time
Cook time: 10 minutes
Does not freeze well.
Rub:
1 head garlic, roasted (see tip below)
1/4 cup Bick's zesty onion relish
2 tbsp. olive oil
1 tsp. fresh thyme, chopped
2 boneless rib steaks (about 10oz each)
salt and pepper to taste
1 Et Tu caesar original salad kit
10 oz. hearts of romaine
1 cup heirloom or cherry tomatoes, chopped
Caramelized onions (see tip below)
1/2 cup sliced mushrooms, raw or cooked
Tips:
* To roast garlic,cut 1/3 off top of whole head of garlic. Drizzle with olive oil and salt and wrap in foil. Bake in 400F oven for about 40 minutes, until soft.
* To caramelize onions, thinly slice 2 onions. Put 2 tbsp. olive oil in hot pan. Add onions and cook without stirring for about 5 minutes. Stir, reduce heat to medium-low, and add 1/4 cup of brown sugar. Continue to cook until lightly brown and softened.
Instructions:
Combine all rub ingredients in a blender until a smooth paste forms.
Spread on steaks and let sit at room temperature, about 1 hour.
Preheat grill to high.
Season steaks with salt and pepper.
Grill on high for about 2-3 minutes per side, or to preferred doneness.
Remove from grill, cover with foil and let rest while preparing salad.
Assembly:
Prepare salad as directed on package and combine with lettuce and tomatoes.
Place on serving platter.
Thinly slice steak diagonally and place over salad.
Top with caramelized onions and mushrooms. Serve immediately.
Prep time: 15 minutes + 1 hour sitting time
Cook time: 10 minutes
Does not freeze well.
Rub:
1 head garlic, roasted (see tip below)
1/4 cup Bick's zesty onion relish
2 tbsp. olive oil
1 tsp. fresh thyme, chopped
2 boneless rib steaks (about 10oz each)
salt and pepper to taste
1 Et Tu caesar original salad kit
10 oz. hearts of romaine
1 cup heirloom or cherry tomatoes, chopped
Caramelized onions (see tip below)
1/2 cup sliced mushrooms, raw or cooked
Tips:
* To roast garlic,cut 1/3 off top of whole head of garlic. Drizzle with olive oil and salt and wrap in foil. Bake in 400F oven for about 40 minutes, until soft.
* To caramelize onions, thinly slice 2 onions. Put 2 tbsp. olive oil in hot pan. Add onions and cook without stirring for about 5 minutes. Stir, reduce heat to medium-low, and add 1/4 cup of brown sugar. Continue to cook until lightly brown and softened.
Instructions:
Combine all rub ingredients in a blender until a smooth paste forms.
Spread on steaks and let sit at room temperature, about 1 hour.
Preheat grill to high.
Season steaks with salt and pepper.
Grill on high for about 2-3 minutes per side, or to preferred doneness.
Remove from grill, cover with foil and let rest while preparing salad.
Assembly:
Prepare salad as directed on package and combine with lettuce and tomatoes.
Place on serving platter.
Thinly slice steak diagonally and place over salad.
Top with caramelized onions and mushrooms. Serve immediately.
