1/3 cup grated pecorino-romano, plus more for topping
Coarse black pepper
2 heats of romaine, split
4 petit filet steaks (1 1/2 to 2 pounds)
Italian seasoning-or parmesan-flavored pita chips, such as Stacy's, crushed
Preheat outdoor grill or indoor grill pan over medium heat. In a pan, heat 1 tbsp. EVOO and the butter over medium-low heat until the butter forms. Stir in half of the anchovy paste and garlic and cook for 2 minutes; remove from heat.
In a small bowl, combine the remaining anchovy paste and garlic, the lemon juice, worcestershire, mustard and egg yolk, if using. Whisk in about 1/3 cup EVOO to emulsify. Stir in 1/3 cup cheese and lots of black pepper.
Brush the cut sides of the romaine with EVOO to lightly coat. Grill the romaine until charred, 4 to 5 minutes.
Grill the meat, turning once and basting with the anchovy butter, for 6 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice.
top the romaine with the dressing, pita chips and cheese. Serve with the steak.
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