Grilled Flank Steak Caesar Salad

Homemade dressing is a serious must for caesar salad. Don’t fear the anchovy! Spaniards love anchovies almost as much as they love Ibérico pork.  

Serves: 2

Time: 15 min.


  • 1 Campo Grande Flank Steak 
  • 5 anchovy filets
  • 1 egg yolk 
  • 10 romaine lettuce leaves, loosely chopped  
  • Juice from 1 lemon
  • 1 teaspoon Worcestershire sauce 
  • 1 Tablespoon dijon mustard 
  • 5 Tablespoons extra-virgin olive oil 
  • 30g (1 oz.) parmesan cheese, shaved or grated 
  • Croutons 
  • Black pepper
  • Salt
  • Flaky finishing salt 


  1. Finely chop the anchovy filets and then use the back of your chef’s knife to smash them into a paste. 
  2. In a large mixing bowl, add anchovies, egg yolk, mustard, Worcestershire, lemon, and olive oil. Mix with a wooden spoon until thoroughly combined. Season with salt and pepper and set aside. 
  3. Fire up the grill. Season Flank Steak with salt and pepper and cook over direct heat for 2.5 minutes on each side. Remove from heat and let rest while you build the salad. 
  4. Mix lettuce with the dressing until all the leaves are coated. 
  5. Place dressed lettuce on serving plates and sprinkle with parmesan and croutons.  
  6. Slice the meat into bite sized pieces and scatter over salad. Garnish with a pinch of flaky sea salt just before serving. ¡Buen provecho!

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