Many years ago, I came across a recipe for a Caesar salad that called for the romaine lettuce to be grilled over fire. I tried it and now I remember how remarkable the romaine tasted after taking a turn over fiery hot, lump hardwood charcoal.
It had been years since I last charred romaine on the grill, but it all came rushing back last Saturday when I saw Caroline Glover's recipe in the Wall Street Journal. She serves this dish at her restaurant, Annette, in Aurora, Colorado. Thanks to her wonderful recipe, my romaine is headed back to the grill this week.
One, 1-1/2 pound flank steak
Kosher salt and fresh cracked pepper
2 medium heads romaine, green outer leaves discarded and root end trimmed
For the Romaine Dressing
2 shallots, skins discarded
1/4 cup water
1 tablespoon Dijon mustard
1/2 cup olive oil
Juice of 1 lemon
Salt to taste
For the Tapenade
1/3 cup Kalamata olives, pitted and roughly chopped
1/3 cup green olives, pitted and roughly chopped
3 tablespoons finely chopped parsley
3 tablespoons finely chopped mint
Zest of 1 lemon
1/4 cup olive oil
Salt to taste
- Make the dressing. Preheat oven to 425º. Place shallots in a roasting pan and add 1/4 cup water. Cover with foil and roast in the oven for 20 minutes. Transfer shallots and all remaining dressing ingredients to a food processor and blend until dressing is smooth and emulsified.
- Make the tapenade. Combine all tapenade ingredients in a bowl and mix thoroughly.
- Prepare a grill for direct cooking over high heat. Season steak with salt and pepper and grill for 6 minutes, flipping the steak halfway through. Remove from grill, tent with foil and let steak rest for 5 minutes.
- Brush romaine with olive oil and grill for 2 minutes, flipping the leaves halfway through.
- Remove leaves from grill and toss in a bowl with the dressing.
- Slice steak across the grain and arrange over romaine. Spoon tapenade over steak and serve.
Wine pairing: Cabernet Sauvignon
|Grogs and Goldie, 1956|