Steak Caesar Subs
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INGREDIENTS 2 (6-ounce) tenderloin fillet steaks, about 3/4-inch thick
Salt and pepper, to taste
1/4 cup olive oil
1 lemon, juiced
1 clove garlic, minced
1 tablespoon mayonnaise
1 anchovy fillet or 1/2 teaspoon anchovy paste, optional
6 leaves romaine lettuce, washed, dried, and cut into a 1/2-inch chiffonade
2 Kaiser rolls, split
1 tablespoon melted butter
Shaved Parmesan cheese, for garnishPreheat range-top or outdoor grill on high for 5 minutes. Season the fillets with salt and pepper and set aside.
Whisk the olive oil, lemon juice, garlic, mayonnaise and anchovy (if using), together in a small bowl. Season to taste with salt and pepper. Set aside.
Grill the fillets for 4 to 5 minutes per side, until medium-rare, or cook according to personal preference.
Brush cut side of rolls with butter and grill, until nicely browned, about 2 to 3 minutes.
Place 1 fillet on the bottom half of each roll. Toss the romaine chiffonade with the dressing and place on top of the steak. Top with the shaved Parmesan and the top half of the rolls.
Makes 2 subs
Serve the steak subs with gourmet potato chips and a fresh fruit salad.