Brutus Salad - Rachael Ray In Season

Brutus Salad

Brutus Salad
  • 4Servings


  • 1 1/2 pounds very thin (1/2 inch thick) boneless shell steaks (2 large, thin steaks), at room temperature
  • 1/3 cup extra-virgin olive oil (EVOO), eyeball it, plus more for drizzling
  • 1 tablespoon finely chopped rosemary (a few sprigs)
  • 1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
  • 1 large crusty semolina roll or 1/2 small loaf semolina bread, split
  • 2 garlic cloves, smashed
  • Freshly ground pepper
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce (eyeball it)
  • 1 teaspoon hot sauce, such as Tabasco (eyeball it)
  • 2 teaspoons anchovy paste (a must for me, optional for you)
  • 3 hearts of romaine lettuce, chopped
  • 1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese (a few generous handfuls)


Preheat the broiler. Heat a grill pan over high heat. Drizzle the steak with EVOO and rub all over with the rosemary and grill seasoning. Grill the steak over high heat for 2 minutes on each side for medium-rare (these steaks are really thin). Let the meat rest to let the juices redistribute.

Toast the split roll or bread under the broiler until golden, then rub with 1 of the garlic cloves. Drizzle EVOO over the bread and season with a little pepper, then cut into cubes to make croutons.

Rub the inside of a bowl with the remaining garlic clove, then mince the garlic clove and add it to the bowl. Add the lemon juice, mustard, Worcestershire sauce, hot sauce and anchovy paste and combine with the garlic. Whisk in 1/3 cup of EVOO, then add the romaine and croutons to the bowl and toss with the dressing to coat. Add the cheese to the salad and toss again. Season to taste with pepper. Slice the meat. Serve the salad on dinner plates topped with the sliced steak.