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Perfectly cooked steak, romaine, Parmesan, creamy Caesar dressing all wrapped up. This is not your sad lunch Caesar wrap. In San Diego is a Mexican restaurant called Puesto. They're very good. And for the longest time I was obligated to hate them. Not because they weren't good, but because I had a taco shop and they made tacos and it was this. Now that I'm not in the taco shop business anymore, I can openly love them. And they make this Caesar wrap, but they're putting filet in it. So we're putting filet in it because it's a damn good idea. And you're going to like it.
yes, I'm yelling because I need to get your attention. And I never say this at the beginning of the show, but hit the subscribe button, you. It's free. Cost you nothing and we are here every week, multiple times, pouring out our hearts, our sweat, our blood, our tears, our work. Well, sometimes blood. Look at this. That was blood. This was blood. So it happens. Uh here's what we're going to do. Going to make a little Caesar dressing. Then we're going to toast some panko breadcrumbs because croutons would be in a Caesar. So let's
put the toasted panko in the wrap, okay? And then something. And then we'll cook our steak, our filet, and then we'll put it all together. Then we'll eat it and we'll go home. Well, you'll just turn me off, but okay, we'll all be home, but still. Recipe below. We're starting with some mayo because we can. And then some parm. I don't know if it's aired yet, but we made a similar dressing for chili crisp day. And damn was it good. The dressing and chili crisp day. Lemon juice. Through the hand. It's the old Rachael Ray trick. A wee bit of Worcestershire, whole Dijon.
It's just that little vinegary punch that's really nice in here. Little garlic. I'll put some gross anchovy paste. God, I love what it does. I just hate the way it looks. Pepper. Little shot olive oil, and we can mix. Look at you. Oh, hell yes. Bread crumb time. Our bread crumbs begin with a little knob of butter, as our friends across the pond would say. And then they'd say, "All right, mate. Stop bleeding melting." And when it does and when it do- and I said and when it does and go our panko bread crumbs and we mix. All right, you're just going to mix these around a bit and start to get a little light toast on them. You can just see it
starting. And it happens fast, so keep your eyes on it and don't leave. Pretty and gorgeous. I'll tell you that's what's going on here. There you go. That's what I want. Okay? Here's what we do. Take them out, put them in something. I'm going to use this. That will stop them from cooking. Give them about 40 seconds. And then in we come with a couple things. Little salt and pepper and some parm. Yeah, crispy parmesan panko. Sacre bleu. Wait for it. Mix well. You want to add a little garlic powder to this, you can.
Little smoked paprika, it's all you. Set it aside. It's time for our steaks. All right, couple little filets. Actually, I haven't shown you these yet. Couple little filets that we're just going to cook to hopefully beautiful medium rare. This guy's a little bigger. It'll take a little longer. And look, you know the drill. Let's just turn and turn. Like the song says, for every steak, turn, turn, turn. What song? It's this song. For every thing, turn, turn, turn. There is a season, turn, turn, turn. Do you have any idea what he's talking about? Comment.
What is that song? For every turn, turn, turn. There's a song. Hold on. There you go. I got two turns. Here it is. It's the birds. All right. Let's see what we're doing. We're doing that. So, you know, look, of course it's not there yet, but it's because we're going to turn it a lot. So, just chill. I like every couple of minutes we give it a turn. We start this way. We go 45°. We flip her over. You get the idea. And we flip. Beautiful. Keep going. Another 45. And we're flipping. Over. Now we're getting there. Let's take the temp. The little kid is 109 and the big boy is at 99. Oh, no.
Uh ow. It's Yeah, 90. So, a little ways to go. I'm going to pull these guys at about 132. Our little friend is ready to come off. All right. I'll continue with this guy. Meanwhile, I'll meet you back on the other side where we can get ready to build. All right. We need some uh romaine. I need some romaine. They use little gem, but I already had this, so I think I'm okay doing it. But, I do like to get rid of that wibbly stuff on top. Doesn't really do anything for me. And then I'll do this. Crunch. I quarter it and then I cut. This is the good part right here, the super crispy stuff. All right, into a bowl. Let's give this a light dressing, shall we? You can always add more.
Impossible to take it out, so don't go crazy. And we'll mix. Great stuff. I'm going to do this. I'm going to go with the little bit more lemon juice because I'm a huge fan. Of course, ground black pepper, so in it goes. All right. Let's cut our fillet and we're there. There we are. See how we did. See. It's beautiful. I think it's always beautiful when you turn it a lot. And I get every so often from people that are like, "Yeah, yeah, you just can't put the steak on. Just leave it. Turn it once." I'm like, "But listen, when my steaks come out looking like this, why should I change my system?" And by the way, it's my show.
I can do what the hell I want. Okay, so just cut yourself up what we think is going to be the a good amount. And then, I don't want pieces too big, so I'm going to just do this. I think that might be good. All right, off to the side and we can get a tortilla. There we go. First in. Yes, just a little more because. And now, remember this? Yes, you do. What I'm going to do, I'm going to add a handful of my crumbs to this. I didn't want to add the crumbs right when I made this little dressing cuz I didn't want the crumbs to get soft. Now, we'll mix. I'm about to go tell those dogs to shut the F up. And we'll do this. Beautiful little bed of our romaine. And now, our
filet. Gorgeous, right? Gorgeous, gorgeous. Wait for it. And just sandwich this in and wrap. Otherwise, sucked at this. Gorgeous. As we say in Canada, there you go. And with nothing left to do but cut it, I will do that. He said, trying to keep his shitty finger back. Wait a sec. This cutting is important and I got to put a finger condom on it. There, that's better. Now, you don't have to be grossed out. Ready? And voila. Yep. That's pretty. Ladies and gentlemen, the Puesto filet mignon Caesar salad burrito. Okay, I forgot something. There's jalapeno in there's. I mean, come on. How am I supposed to know? How often is there jalapeno in a Caesar?
Wait, how often is there filet mignon in a Caesar? So, just let me cut some super thin pieces here. Just like this. And I guess I'll just try and cram them in for a bite, right? I still want to f this up. Perhaps I can surgically implant jalapeno pieces in here. Oh, look at this. Nobody's going to know. You know who will know? My friend Raul who eats at Puesto about every 5 minutes. What if the jalapeno pieces aren't right? It's like they were added after. Call that a day. There it is. It's perfect. Now, the only thing it needs is a little more dressing and we're there.
Yes, sir. Yes, sir-ee-bob. Oh my god. I'm back to hating them again. Because it's so damn good. I'm telling you, I'm a fan of crispy panko on all kinds of things. Salads, yes. Pasta, for sure. Asian rice bowls, egg, crispy panko, the yolk in the panko together, amazing. This, it's a 10. A 11, really. I mean, it really is. Okay. Oh, and you know what's nice? Is the little jalapeno in here. Hmm. Tonight is the night. It's going to walk you through this of my
