Caesar Steak Lettuce Cups with Lemon Potatoes
This Popular Recipe takes our favorite elements of Caesar salad and transforms them into a weeknight steak feast worthy of all the #platedpics. Juicy steak is pan-seared to perfection and served atop crisp Boston lettuce leaves with sautéed red onion, cherry tomatoes, and lemon potatoes. For added deliciousness, there's a drizzle of homemade Caesar dressing and a sprinkling of Parmesan.
- 1 1/4 pounds red-skinned potatoes
- 1 lemon
- 1 red onion
- 1 pint grape tomatoes
- 2 head Boston lettuces
- 4 steaks
- 1 clove garlic
- 1/4 teaspoon anchovy paste
- 2 ounces mayonnaise
- 1/2 ounce grated Parmesan cheese
- 1 ounce shaved Parmesan cheese
Rinse potatoes and cut into 1-inch pieces. Place in a medium pot and cover with cold water by 1 inch. Season water generously with salt, bring to a boil over high heat, and cook until potatoes are tender when pierced with a knife tip, 9-10 minutes. While potatoes boil, halve lemon. Drain potatoes and return to pot, off heat. Immediately add juice of .5 lemon and 2 tablespoons olive oil and toss to coat. Taste and add salt and pepper. Cover to keep warm.
Peel onion, halve, and thinly slice. Rinse remaining produce. Halve tomatoes. Pat lettuce dry with paper towel and separate large leaves for cups (you'll need at least 3 per person, but if you have extra, double up your cups!). Add lettuce leaves to serving plates.
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper. When oil is shimmering, add steaks (see Recipe Tip). Scatter onion around and season with .25 teaspoon salt. Cook until onion is softened and steaks are browned and medium rare, 4-6 minutes per side. Transfer steaks and onion to a plate to rest for about 5 minutes.
While steaks rest, mince garlic and sprinkle over .125 teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, and transfer to a medium bowl.
Add anchovy paste, mayonnaise, grated Parmesan, and juice of remaining lemon to bowl with garlic paste and whisk until fully combined. Season with pepper, as desired.
Halve steaks lengthwise, then thinly slice against the grain (see Recipe Tip). Divide among lettuce cups and top with onion, lemon potatoes, and tomatoes. Drizzle Caesar dressing over everything and garnish with shaved Parmesan. Enjoy your well-deserved feast!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.