When you think of steak, you're more likely to think of lengthy marinades and compound butters than you are to think of a quick weeknight dinner. But take the grill and the elaborate rubs out of the equation, and you're left with something accessible and easy: steak patted down with a couple seasonings, thrown under the broiler for 10 minutes, and paired with a no-nonsense Caesar salad. Your Tuesday night just became the highlight of your week, and a sneak peek to summer and those long, lazy dinners. We dare you not be converted to a weeknight steak-eater.
Serves 2 to 4
2? pieces New York steak (2 1/2 inches thick)
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
2 medium avocados
Juice of 1/2 lemon
1 large head of Romaine lettuce, torn into bite size pieces
1/2 cup finely grated Parmesan, plus more for serving
1 tin of anchovies
We're assuming you have powdered mustard, powdered garlic, sea salt, black pepper, olive oil, and mayonnaise. If not, be sure to add those to your shopping list, too.
1. Let the steaks come to room temperature (if cold), and heat your broiler. Make sure your rack is set so that steaks are about 8 inches from broiler. Wash your lettuce, then cut your baguette into 1-inch cubes. Place on a baking sheet; drizzle with olive oil, salt, and pepper; and set under the broiler for 2 to 3 minutes, or until crispy.
2. Sprinkle 1/2 tablespoon powdered mustard on each side of each steak, pressing it in. Then sprinkle each side of steak with 1/2 teaspoon powdered garlic, 1/2 teaspoon salt, and 1 teaspoon coarsely ground pepper, pressing the spices in again.
3. Broil approximately 8 to 10 minutes per side for medium rare. Reduce oven to 500° F. Set the steaks on the middle rack and let cook an additional 5 to 6 minutes. Take it out and let it rest for 10 minutes.
4. While your steak rests, place the anchovy paste, Worcestershire sauce, 2 cloves of garlic, and 1 teaspoon Dijon mustard in the bowl of a mini food processor and process for a few seconds to break down the garlic. Add the meat from 1 avocado, squeeze in your lemon juice, and process until relatively smooth. Add 1/4 cup olive oil, 1/2 cup mayo, the drained anchovy oil from the tin of anchovies, and salt, then continue to process until smooth. If the dressing seems too thick, whisk in a tablespoon of water just prior to serving.
5. When ready to serve, toss the lettuce with the 1/2 cup of grated Parmesan and place in a serving bowl. Have individual salad bowls or plates ready for each person to plate their own salad with the lettuce mixture, a few croutons, the dressing, anchovies, diced avocado, and the extra Parmesan cheese.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now