As seen in the August issue of 425 Magazine, try this sizzling twist on a classic favorite.

Ingredients for4 servings

Salad

• 2 Wagyu ribeye steaks
• 2 romaine hearts, split long-ways leaving root in-tact
• ½ cup croutons
• ¼ cup grated fresh parmesan reggiano
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Lemon for garnish

Method

1. Prepare grill for direct high heat

2. Liberally rub steaks with salt and pepper

3. Brush romaine with oil, sprinkle with salt and pepper

4. Grill steaks until desired doneness (135-140 degrees for medium rare) –let rest

5. Grill romaine hearts until lightly charred on all sides, about 2 minutes

Caesar Dressing

• 3 egg yolks
• 3 tablespoons red wine vinegar
• 3 tablespoons Worcestershire
• 3 tablespoons fresh squeezed lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 3/4 cup extra virgin olive oil
• ¼ cup fresh grated parmesan Reggiano
• ¼ teaspoon salt
• Freshly ground pepper

Method

1. Whisk ingredients – up to the oil – until incorporated

2. Slowly drizzle oil and whisk until emulsified

3 .Stir in cheese

4. Add salt and pepper to taste

Assembly

• Chop romaine or plate it whole
• Dice steak and arrange on salad
• Place croutons
• Drizzle dressing on salad as desired
• Sprinkle parmesan Reggiano on top
• Garnish with lemon