Spiced Steak Caesar

Directions

1. 1
   Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl.
2. 2
   Rub over flank steak.
3. 3
   Heat remaining 1 teaspoon oil in large skillet over medium-high heat.
4. 4
   Add steak, cook 5 minutes on each side for medium-rare, until internal temperature registers 145 degrees F, or until desired doneness.
5. 5
   Place romaine in a large bowl.
6. 6
   Add Parmesan, remaining 1 teaspoon pepper and dressing; toss to coat.
7. 7
   Divide salad equally among 4 plates.
8. 8
   Slice steak into thin slices across grain at a 45 degree angle.
9. 9
   Arrange over salad.
10. 10
    6 tablespoons olive oil
11. 11
    2 lemons, juiced (about 1/2 cup)
12. 12
    2 canned anchovy fillets
13. 13
    1/2 teaspoon Worcestershire sauce
14. 14
    3 cloves garlic, pressed
15. 15
    1/4 cup grated Parmesan
16. 16
    1/4 teaspoon salt
17. 17
    1/8 teaspoon black pepper
18. 18
    Place oil, lemon juice, anchovy fillets and Worcestershire sauce in a blender.
19. 19
    Whirl until smooth.
20. 20
    Stir in garlic, Parmesan, salt and pepper.
21. 21
    Refrigerate, tightly covered, up to several days.