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Flambéed Steak Caesar Salad


  • For the steak

  • For the Caesar salad

  • For the croutons


  • For the croutons:

  • 1.

    Pre-heat a pan until hot.

  • 2.

    Place the bread, olive oil and salt and pepper into a large bowl and mix to get well coated.

  • 3.

    Tip the bread mix into the pan and toss until crispy.

  • 4.

    Set onto kitchen roll to drain.

  • For the Caesar salad:

  • 1.

    Lettuce and place in a large bowl.

  • 2.

    Add all other ingredients except for the chives and lemon zest into a blender and pulse until emulsified.

  • 3.

    Stir through the lemon zest and chives and season to taste.

  • 4.

    Add some of the dressing to the leaves and toss well to make sure well coated.

  • For the steak:

  • 1.

    Pre-heat a pan until hot.

  • 2.

    Trim any excess fat from the steak then rub the oil onto both sides.

  • 3.

    Place the steak into the hot pan and sear for 1 minute on each side.

  • 4.

    Add the whisky into pan and set it alight.

  • 5.

    Flambé until all of the alcohol has burnt off then season the steak.

  • 6.

    Rest for a couple of minutes then thinly slice.

  • To serve:

  • 1.

    Place the dressed lettuce on a plate followed by the croutons. Layer the steak on top and drizzle with some more of the dressing.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Flambéed Steak Caesar Salad.


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