Spiced Steak Caesar

Ingredients

• 0.1 teaspoon pepper black
• 1.5 teaspoons pepper black
• 2 fillet anchovy canned
• 2 teaspoons thyme leaves dried
• 1 tablespoon fennel seeds crushed
• 0.8 pound flank steak 
• 1 clove garlic finely chopped
• 3 cloves garlic pressed
• 0.5  juice of lemon juiced
• 1.5 teaspoons olive oil 
• 6 tablespoons olive oil 
• 0.3 cup parmesan grated
• 2 tablespoons parmesan grated
• 1 head romaine lettuce 
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• blender

Directions

1. Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl. Rub over flank steak.
2. Heat remaining 1 teaspoon oil in large skillet over medium-high heat.
3. Add steak, cook 5 minutes on each side for medium-rare, until internal temperature registers 145 degrees F, or until desired doneness.
4. Place romaine in a large bowl.
5. Add Parmesan, remaining 1 teaspoon pepper and dressing; toss to coat. Divide salad equally among 4 plates. Slice steak into thin slices across grain at a 45 degree angle. Arrange over salad.
6. Place oil, lemon juice, anchovy fillets and Worcestershire sauce in a blender. Whirl until smooth. Stir in garlic, Parmesan, salt and pepper. Refrigerate, tightly covered, up to several days.