Not Your Typical Steak Caesar Salad
1 lrg pita, torn into 1 inch pieces
2 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp kosher salt
6 slices Pancetta
1 clove garlic, grated
1 tsp dijon mustard
1 tbsp capers, minced
¼ cup extra virgin olive oil
Juice of 1 lemon
2 heaping tbsp tahini
½ tsp salt
1 ½ lb flat iron steak, room temperature
Salt & pepper
3 romaine hearts, halved (but keep the core intact)
Shaved parmesan, for serving
Lemon wedges, for serving
Fresh cracked pepper, for serving
Preheat the oven to 400 degrees. On a baking tray lined with parchment paper, toss torn pita, olive oil salt & garlic powder so the pita is evenly coated. Bake for 12-15 minutes until pita is golden and crisp. Allow to cool and set aside.
On a second baking tray lined with parchment lay out sliced pancetta so the slices aren’t touching. Bake for 8-10 minutes until crisp. When cool enough to handle, break into pieces & set aside.
Add grated garlic, dijon, capers, olive oil, lemon juice, tahini & salt to a mason jar. Secure lid and shake to combine. If mixture is too thick, add cold water 1 tbsp at a time until desired consistency is reached.
Preheat grill to medium high. Pat steak dry with a paper towel and season with salt & pepper. Drizzle the cut side of the romaine hearts with olive oil. Grill steak for 4-6 minutes on each side or until internal temp reaches 130F for medium rare. Remove the steak from the grill and allow it to rest on a cutting board while you grill the romaine hearts.
Turn grill up to high and place romaine hearts cut side down on the grill. Grill for 1- minutes just until you start to see grill marks on the lettuce. Transfer to a serving platter and place cut side up.
Drizzle dressing over the grilled romaine so it seeps down between the leaves. Slice the steak thinly against the grain and place on top of the romaine hearts to reveal the pink center. Scatter pita croutons & crisp pancetta and shaved parmesan on top. Season with fresh cracked pepper & serve with lemon wedges.