Spiced Steak Caesar

• 1 clove garlic, finely chopped
• 1 tablespoon fennel seeds, crushed
• 2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons olive oil
• 3/4 pound flank steak
• 1 head romaine lettuce, torn into bite-size pieces
• 2 tablespoons grated Parmesan
• 1/2 cup Basic Caesar Dressing, recipe follows

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

clove garlic, fennel seeds, thyme, salt, black pepper, olive oil, flank steak, romaine lettuce, parmesan, caesar dressing

Taken from www.foodnetwork.com/recipes/spiced-steak-caesar-recipe.html (may not work)