Ingredients

• 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
• 6 tablespoons olive oil
• 2 lemons, juiced (about 1/2 cup)
• 2 canned anchovy fillets
• 1/2 teaspoon Worcestershire sauce
• 3 cloves garlic, pressed
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

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. Add steak, cook 5 minutes on each side for medium-rare, until internal temperature registers 145 degrees F, or until desired doneness.
3. Place romaine in a large bowl. 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.
4. 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.