Best 3 Beef Brutus Caesar Salad With Sliced Sirloin Steak Recipes

Indulge in a culinary journey with our tantalizing Beef Brutus Caesar Salad with Sliced Sirloin Steak, a symphony of flavors that will leave your taste buds dancing. This delectable dish combines the classic Caesar salad with the richness of grilled sirloin steak, creating a harmonious balance of textures and flavors. The crisp romaine lettuce, coated in a creamy Caesar dressing, provides a refreshing base for the tender and juicy steak, while the salty Parmesan cheese and flavorful croutons add depth and complexity to each bite. Additionally, we present a collection of enticing recipes that are sure to satisfy every palate. From the zesty Lemon-Herb Roasted Chicken to the comforting Creamy Tuscan Sausage Pasta, these culinary creations offer a diverse range of flavors and cooking techniques to suit your preferences.

Check out the recipes below so you can choose the best recipe for yourself!

SLICED SIRLOIN STEAK

Sliced Sirloin Steak image

Provided by Melissa d'Arabian : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 11

Ingredients

One 1 1/2-pound sirloin steak
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
Poblano Pesto, recipe follows
2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

Steps:

Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

COLD SLICED SIRLOIN WITH TOMATOES AND GARLIC

Cold Sliced Sirloin with Tomatoes and Garlic image

Provided by Food Network

Categories appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3 pound beef sirloin steak
Salt and pepper, to taste
1 tablespoon butter
1/4 cup olive oil, plus 1 1/4 cups olive oil
1/2 cup fresh basil, chiffonade
3 tomatoes, peeled, seeded and diced
4 cloves garlic, minced

Steps:

Sprinkle beef with salt and pepper. Melt butter with 1/4 cup olive oil in large pan. Add beef and cook until medium rare, about 20 minutes. Cool for at least 3 hours in the refrigerator.
Add olive oil, basil, tomato and garlic to a bowl. Mix and let sit for at least 30 minutes. Slice steak as thin as possible and serve with tomato sauce.

GRILLED STEAK CAESAR SALAD

Grilled Steak Caesar Salad image

Beefy, cheesy and easy--a true Caesar pleaser!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup olive or vegetable oil
1/4 cup fat-free cholesterol-free egg product
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 large clove garlic, finely chopped
1 lb boneless beef top sirloin steak, 1 inch thick
1 tablespoon freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 cup garlic-flavored croutons
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

Tips:

To save time, use pre-sliced sirloin steak or cook the steak ahead of time and slice it thinly when ready to serve.
For a more flavorful salad, marinate the steak in a mixture of olive oil, garlic, and herbs before cooking.
If you don't have a grill, you can cook the steak in a skillet over medium-high heat.
To make the dressing, use a blender or food processor to combine all of the ingredients until smooth.
For a healthier dressing, use Greek yogurt instead of mayonnaise.
To add more crunch to the salad, top it with croutons or roasted chickpeas.
For a more substantial salad, add some cooked quinoa or rice.

Conclusion:

This beef Brutus Caesar salad is a delicious and easy-to-make main course salad. The combination of grilled steak, crispy romaine lettuce, creamy Caesar dressing, and crunchy croutons is sure to please everyone at your table. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this salad is sure to hit the spot.