 |
|
|
| |
|
Rub:
1
head garlic, roasted (see tip below)
1/4 cup
(50 mL)
Bick’s® Zesty Onion Relish
2 tbsp
(30 mL)
olive oil
1 tsp
(5 mL)
fresh thyme, chopped
2
boneless rib steaks (about 10 oz/300 g each)
Salt and pepper to taste
1
ET TU Caesar Original Salad Kit
10 oz
(300 g)
hearts of romaine
1 cup
(250 mL)
heirloom or cherry tomatoes, chopped
Caramelized onions (see tip below)
1/2 cup
(125 mL)
sliced mushrooms, raw or cooked
|
|
1.
Combine all rub ingredients in blender until a smooth paste forms.
2.
Spread on steaks and let sit at room temperature, about 1 hour.
3.
Preheat grill to high.
4.
Season steaks with salt and pepper.
5.
Grill on high 2-3 minutes per side, or to preferred doneness.
6.
Remove from grill, cover with foil and let rest while preparing salad.
7.
Prepare ET TU Caesar Salad as directed on package and
combine with lettuce and tomatoes.
8.
Place on serving platter.
9.
Thinly slice steak on diagonal and place
over salad.
10.
Top with caramelized onions and
mushrooms. Serve immediately.
|
|
|
|
Preparation: 15 minutes + 1 hour sitting time
Time: 10 minutes
Makes: 6 servings |
|
|
 
|
|
Tip:
1.
To roast garlic, cut 3 off top of whole head of garlic. Drizzle
with olive oil and salt and wrap in foil. Bake in 400°F (200°C)
oven for about 40 minutes, until soft.
2.
To caramelize onions, thinly slice 2 onions. Put 2 tbsp (30 mL)
olive oil in hot pan. Add onions and cook without stirring for
about 5 minutes. Stir, reduce to medium - low heat and add
¼ cup (50 mL) brown sugar. Continue cooking until lightly
brown and softened.
|
|
|
|
