1 Picture
Ingredients
- For Steak:
- 2 pounds boneless rib-eye steak
- kosher salt
- freshly ground black pepper
- 1/2 cup Girard’s® Creamy Balsamic Salad Dressing
- Vegetable oil for greasing grill
- For Caesar Spread:
- 1/2 cup Girard’s® Creamy Balsamic Salad Dressing
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 small cloves garlic, smashed into a paste with the heel of a knife
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- For Sandwiches:
- 6 Kaiser rolls, split
- 3 tablespoons Girard’s® Creamy Balsamic Salad Dressing
- 12 thick parmesan shavings (about 1 1/2 ounces)
- 2 romaine lettuce hearts
- 2 large or 4 small beefsteak tomatoes (about 1 lb.), sliced
- 2 large avocados, pitted and sliced
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
*For Steak Marinade:*
Sprinkle steak with salt and pepper. Place steak and salad dressing in a zipper-top bag and marinate for 1 hour or up to 8 hours.
*For Caesar Spread:*
Combine Girard’s® Creamy Balsamic Salad Dressing with mayonnaise, Worcestershire sauce, mustard, garlic and salt and pepper; reserve.
*For Grilling Steak:*
Oil a grill or grill pan and heat over medium-high heat. Grill steak until medium-rare, about 3-4 minutes per side. Let rest for ten minutes, then slice across the grain into ¼-inch thick slices.
*For Assembling Sandwiches:*
Brush each side of roll with 1 teaspoon salad dressing and grill, open-side down, until lightly toasted, 1-2 minutes. Remove from grill and reserve. Remove larger romaine leaves and save for another use. Spread 1 tablespoon Caesar Spread on each side of grilled roll. Arrange 2 romaine leaves on bottom side. Top with 2 tomato slices, 3 slices avocado, 2 parmesan shavings and about 4 ounces of grilled steak. Drizzle with additional Caesar Spread. Top with bread and serve immediately.
Review this recipe