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Grilled Steak Salad, Caesar Style

  • Yield: 6 main-course servings


  • 2 pounds beef tenderloin fillet tips, cut into 1 1/2-inch cubes
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1/2 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 tablespoon Emeril's Original Essence, plus more for sprinkling
  • 1 tablespoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 12 (1/4-inch-thick) slices French or Italian bread
  • 1/4 cup olive oil
  • 6 (8-inch) bamboo skewers, soaked in warm water for 30 minutes
  • 4 large heads romaine lettuce, torn into pieces
  • Creamy Parmesan Dressing
  • 4 ounces shaved Parmigiano-Reggiano


  • Place the fillet tips in a shallow non-reactive dish. Combine the red wine vinegar, red wine, 1/4 cup of the olive oil, Worcestershire, garlic, shallots, Essence, soy sauce, mustard and black pepper in a non-reactive mixing bowl and whisk to combine. Pour marinade over the meat, stirring to coat the meat well with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight, turning meat occasionally.
  • Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both sides with the remaining 1/4 cup of olive oil. Sprinkle with Essence. Bake for 8 minutes, or until light golden brown. Remove from the oven and allow to cool. Set aside.
  • Preheat a broiler to high. Thread the marinated meat cubes onto skewers, dividing the meat evenly. Broil the skewers about 4 inches from the heat, until the meat is cooked to your liking, about 4 to 5 minutes for medium-rare. Remove from the broiler and set aside on a plate while you assemble the salads.
  • Place the lettuce in a large bowl and toss with the dressing to taste. Divide the salad among 6 large salad plates and top each plate with 1 of the skewers . Garnish each salad with 2 croutons and top with shaved Parmesan. Serve immediately.