Bavette caesar salad

Method

1. Begin by making the dressing, as you will also marinate the steak in it. Use a pestle and mortar to grind the anchovies and garlic to a paste, then whisk in the vinegar and egg. Slowly stream the oil in whilst continuously whisking to create an emulsified dressing. Stir in the grated parmesan then season with a pinch of salt and pepper and the lemon juice (to taste – you might not want all the lemon juice). Divide between two wide bowls and submerge the steak in one of them, reserving the second to dress the salad with. Reserve both in the fridge.
2. For the shallots, stir the vinegar and sugar together in a small bowl with 2 tbsp water and a pinch of salt. Add the shallot rings, ensuring they are submerged, then set aside to quick-pickle.
3. Fill a small saucepan with boiling water from the kettle and put over a medium heat. Boil the eggs for 6½-7 minutes, then drain and cool under cold running water. Set aside.
4. To make the croutons, cut the bread into 2cm cubes. Melt the butter over a medium heat in a small frying pan, then add the bread and crushed garlic and toss for a couple of minutes until they are crisp and golden. Take off the heat, season with a pinch of salt and pepper, toss with the grated parmesan, then leave to cool. Store in an airtight container if making in advance.
5. Add a drizzle of olive oil to a large frying pan over a high heat. Lift the steak out of the dressing and lay it flat in the pan (see tips). Cook for around 2 minutes on each side (a little less if it’s thin, a little more if it’s thick). Leave to rest for a few minutes whilst you assemble the salad.
6. Roughly chop the romaine lettuce leaves, then toss with the reserved Caesar dressing and divide among four bowls or plates. Peel and halve the eggs, nestle them on top then sprinkle with the pickled shallots, croutons and parmesan shavings. Slice the steak and arrange on top.