Hellooooo, dinner tonight.
summarize Caesar as a “garlic vinaigrette dressing,” if you ask me, garlic isn’t the make-or-break ingredient. It’s anchovies. And a lot of them.
Which brings me to Worcestershire sauce, whose first two ingredients are vinegar and anchovies. If we’re keeping lemon juice—and, yes, we’re for sure keeping lemon juice—and we already have anchovies, why do we “need” Worcestershire? We don’t. Spicy Dijon is equally repetitive since we’re adding plenty of freshly ground black pepper, an honorary Big Little ingredient. And even though eggs’ thickening powersunique, it turns out that if you blend a bunch of ground-up Parmesan into an otherwise thin vinaigrette, it becomes thick, almost like mayonnaise.So we’ve got anchovies, lemon, and Parm . If you buzz these few ingredients together in a food processor, you get something that’s utterly Caesar-like.
Such is the case here, thanks to flank steak. This flavorful, lean cut gets a bad rap for being tough. But all you need is a marinade to make it evenflavorful and tender. A marinade like, say, fake-Caesar dressing. While the lemon juice acts as a tenderizer, the salty anchovies and Parmesan season the meat throughout.
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