Grilled Strip Steak and Caesar Salad

Serves: 4

Grill romaine and steak for a salad with layers of smoky flavor, and top the dish with an easy Greek yogurt dressing.

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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


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.


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