Grilled Strip Steak and Caesar Salad
Grill romaine and steak for a salad with layers of smoky flavor, and top the dish with an easy Greek yogurt dressing.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | 2 percent plain greek yogurt |
| 3 tablespoons | grated parmesan |
| 1 tablespoon | plus 1 teaspoon fresh lemon juice |
| 1 tablespoon | dijon mustard |
| 1 tablespoon | olive oil |
| 1/2 teaspoon | dried oregano |
| 3 | anchovies |
| 1 | small clove garlic, chopped |
| kosher salt and freshly ground black pepper | |
| 1 tablespoon | olive oil, plus more for oiling the grill grates and brushing the romaine |
| two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat | |
| kosher salt and freshly ground black pepper | |
| 2 | romaine hearts, split lengthwise and core trimmed |
Directions:
For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.
Source: foodnetwork.com
