Grilled Strip Steak and Caesar Salad

Total Time:
1 hr 5 min
10 min
40 min
15 min

4 servings

  • Dressing:
  • 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
  • Steak and Romaine:
  • 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
Watch how to make this recipe.
  • 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
Loading review filters...

    This recipe is featured in:

    Healthy Grilling & Summer Recipes