Rib-eye steak with caesar salad

Another favourite salad for those who favour flavour over calorie counting. Super tasty and bulky enough for a main course


Serves 4


4 rib-eye steaks, about 225g each
Salt and pepper, to taste
Olive oil

For the Caesar salad
2 cos lettuces
2 thick slices white
bloomer bread, cubed
25g butter
4 cloves garlic
150ml white wine
4 free-range egg yolks
2 anchovy fillets
140g grated Parmesan
300ml vegetable oil
1 tbsp Dijon mustard

• To start the salad, separate the lettuce leaves, wash and dry well, then tear into chunky pieces. Place in a serving bowl. Gently cook the bread cubes in the butter in a frying pan until golden brown.
• To start the Caesar dressing, peel the garlic and place in a pan with the wine. Bring to the boil and cook for about five minutes, until the cloves are soft. Using a hand blender, blend the wine and garlic together with the egg yolks, anchovy fillets and cheese, adding the oil slowly to stop the mix from splitting. (This shouldn’t happen, as the cheese should make the mix blend together more easily.) Add the mustard and seasoning to taste.
• Preheat a frying pan on the stove. Season the steaks with salt and pepper, and cook in a little olive oil. If you want medium, this should take about three to four minutes on both sides. Once cooked, remove the steaks from the pan and place them on the plate while you sort out the salad.
• To serve, throw the bread cubes into the bowl with the lettuce, add the dressing, and mix together well. Season, place on plates alongside the steaks and munch away.

Tip from the top

‘This cut has only really become popular in Britain over the past 10 years, but it is such a great piece of meat. It comes from the end of the sirloin part of the beef that the rib joint is attached to (where you get the rib joint for roasting from). I love steak and salad, and Caesar salad works particularly well in this case. The recipe for the dressing was invented by a chef I used to work with – cheers, Adam!’

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