Caesar Salad with Grilled Striploin Steak
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A healthy and delicious Caesar salad perfect for a picnic. Its main ingredients are whole grilled romaine lettuce hearts, sliced striploin steak, and, most importantly, a unique dressing that's essential to this salad. The dressing can be made ahead of time using Greek yogurt, grated Parmesan cheese, lemon juice, Dijon mustard, olive oil, garlic, oregano, and anchovies, which enhance its flavor. The dressing pairs beautifully with both the flavorful, juicy beef and the crispy lettuce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Steak and Romaine Lettuce
- 2 striploin steaks, 2.5 cm thick (about 0.7 kg total), trim off excess fat
- 2 romaine lettuce hearts, slit lengthwise
- 1 tbsp olive oil + extra for greasing grill grates and salad
Refueling
- 0.5 cup plain Greek yogurt, 2% fat
- 3 tbsp. l. grated parmesan
- 1 tbsp + 1 tsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp. l. olive oil
- 0.5 tsp dried oregano
- 3 anchovies
- 1 small clove of garlic, chopped
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Recipes with similar ingredients: beef, romaine lettuce, Parmesan cheese, Anchovies, oregano
Cooking the dish according to the recipe:
- RefuelingIn a blender or food processor, combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt, and 1 teaspoon black pepper. Blend until smooth. Cover and refrigerate for at least 30 minutes. The dressing can be stored in the refrigerator for up to 3 days..
- Preheat the grill to medium heat. Lightly brush the grill grates with olive oil.
- Steak and Romaine LettuceSeason the steaks with salt and black pepper and cook for about 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 8 minutes.
- Brush the lettuce slices with olive oil and sprinkle with a pinch of salt and black pepper. Grill, without turning, until charred and wilted, about 2 minutes. Transfer to a platter. Slice the steaks and place on top of the lettuce. Drizzle with dressing and serve.
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