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In blender or mini chopper, combine mayonnaise, lemon juice, Parmesan, garlic, anchovy paste and 1/4 teaspoon each salt and pepper. Blend until mixture is smooth and garlic is pureed. With the machine running, add oil in a thin stream. Set aside.
Season beef with the remaining 1/4 teaspoon each salt and pepper. Heat a cast-iron skillet or grill pan over medium-high heat.
Grill or pan-roast beef for 4 to 6 minutes per side, depending on thickness, until the meat registers 135°F on instant-read thermometer for medium-rare. Grill another minute per side for medium. Remove to a cutting board and cover with foil.
Toss romaine leaves with dressing in a large bowl (in batches, if necessary). Divide lettuce among plates. Slice steak and place alongside salad.