Caesar Salad Flank Steak Burgers with Garlic Crostini
INGREDIENTS
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2 tablespoons olive oil
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1 tablespoon extra virgin olive oil
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1-1/2 teaspoons red wine vinegar
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3/4 teaspoon balsamic vinegar
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1/8 teaspoon kosher salt
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2 flat anchovy fillets packed in oil, drained and chopped (I use 1/2 tsp. anchovy paste) (I omitted)
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2 garlic cloves, chopped
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2 teaspoons freshly squeezed lemon juice
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1/4 teaspoon chopped fresh flat-leaf parsley
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1-1/2 pounds ground flank steak
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1/2 cup chopped fresh flat-leaf parsley
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2 shallots, minced
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3 garlic cloves, minced
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3 tablespoons Zinfandel (feel free to use any red wine or even beef broth)
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1 teaspoon kosher salt
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1/2 teaspoon lemon pepper seasoning
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1/2 teaspoon freshly ground black pepper
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Olive oil, for brushing the grill rack
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8 (1/2 inch-thick) sourdough bread slices
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Extra virgin olive oil, for brushing on the bread
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4 garlic cloves, peeled and halved
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You will also need:
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1-1/2 cups washed, dried, and shredded romaine lettuce
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Shredded, freshly grated or shaved Parmesan cheese to taste
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