In a small bowl, using a whisk, combine the lemon juice, garlic, Worcestershire sauce, anchovies and Dijon mustard; whisk well. Add in mayonnaise (or Greek yogurt), whisking until well incorporated and creamy. Stir in the grated parmesan cheese, and season with salt and pepper, to taste.
Grill the Skirt Steak:
Prepare the grill with a hot fire for direct grilling.
When the grill is ready, oil the grate and place the steak over the hottest area of the grill. Allow a few flames to lick the meat undisturbed and then cover the grill with the lid. Grill the steak until the underside is browned (the moisture from the marinade prevents a dark brown surface crust from forming), about 3 to 5 minutes.
Use tongs to turn the steak over, then grill until the other side is browned, for an additional 3 to 5 minutes for medium-rare.
Insert an instant-read thermometer horizontally into the center of the steak. At medium-rare, the thermometer should register 130 to 135 degrees F or the color should be deep pink. If the steak is not ready, cover the grill, let it cook for 1 to 2 minutes more and test again. If you like your steak medium you're looking for a temp of 145 medium well to 155 degrees F for well done.
When the steak is done, transfer it to a carving board, tent with foil and let it rest for 3 to 5 minutes, while you grill the lettuce.
Chop the lettuce (see note) and divide among serving plates. Sprinkle the romaine with the cheeses.
Next, slice the steak into thin slices against the grain. Equally, divide the steak atop the grilled romaine and cheese. Drizzle with the Creamy Caesar Dressing.
Serve this salad with sliced tomato wedges, if desired.
Skirt steak isn’t always easy to find. If you cannot find it, use a sirloin tip or flank steak, which is similar in texture.Grilled Romaine can be served chopped or left whole. It’s a matter of personal preference and doesn’t affect the taste.The dressing yields 1 cup. Store any leftover dressing in an airtight jar or container in the refrigerator for up to 1 week. Stir well before serving. One word of caution, the longer you keep the dressing the more the anchovies will begin to overpower the dressing. It can actually become pretty fishy. Nutrition Label based on mayonnaise. To make a lighter version of this recipe, use Plain Greek Yogurt instead of mayonnaise. It practically cuts the calories in half!
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