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Grilled steak and romaine lettuce combine with the classic bold flavor of Caesar salad to make Grilled Steak Caesar Salad the main course!
Grilled steak and grilled romaine lettuce combine with the classic bold flavor of Caesar salad to make this Grilled Steak Caesar Salad the main course!
Yes, I said grilled romaine lettuce.
Surprisingly, a head of romaine lettuce grills beautifully, softening slightly with lightly charred tips. The lettuce caramelizes somewhat on the outside, and the inside becomes warm and creamy. There’s a slight bitterness of the lettuce that lends a nice contrast to the taste of the warm juicy steak.
I’ll be honest; this is the first skirt steak we have ever bought. I have always heard rave reviews about skirt steak. For some reason, skirt steak is hard to find in our local grocery store. When I finally came across the skirt steak, I grabbed it and threw it in the grocery cart, not even knowing what I would do with it.
One of our favorite meals in The Mountain Kitchen is a grilled steak with Caesar salad. I figured combining the two dishes into one for supper would be great. It gave me a good reason to make a batch of homemade Creamy Caesar Dressing. With David’s help on the grill, here’s how this salad came together.
Ingredients and Substitutions
A detailed list of ingredients is provided in the recipe card at the end of this post.
- Steak: Skirt steak isn’t always easy to find. If you cannot find it, use a sirloin tip or flank steak, which is similar in texture.
- Steak Seasoning: We use Montreal Steak Seasoning but you can use whatever seasoning you like. There’s nothing wrong with just salt and pepper.
- Lettuce: Romaine lettuce works best because it is firm and withstands the heat of the grill the best.
- For the Lettuce: extra-virgin-olive-oil, balsamic vinegar, and Kosher salt, and freshly cracked black pepper to taste. Balsamic vinegar adds flavor but is not necessary.
- Dressing: We love homemade creamy Caesar salad dressing. Feel free to use traditional or any store-bought variety you like.
For Creamy Caesar Dressing:
- Lemon Juice: always use fresh!
- Garlic: make sure it is minced well. For best results, use a grate with a Microplane.
- Worcestershire Sauce:
- Anchovies: I mince whole anchovy fillets. You could also use anchovy paste.
- Creaminess: Dijon mustard and Mayonnaise.
- Cheese: finely grated parmesan cheese
- Seasoning: Kosher salt and freshly cracked black pepper to taste
- For the salad: crumbled feta cheese, freshly grated parmesan cheese, croutons and tomato wedges (all optional)
How to make Grilled Steak Caesar Salad
Prepare the Dressing:
Using a whisk, combine the lemon juice, garlic, Worcestershire sauce, anchovies, and Dijon mustard in a small bowl. Then, whisk in the mayonnaise until well incorporated and creamy. Stir in the grated parmesan cheese, and season with salt and pepper to taste.
Pour the dressing into a serving jar or airtight container. Place in the refrigerator until ready to serve.
If you are looking for a low-calorie option for the Caesar dressing, you can substitute Greek yogurt in place of the mayonnaise.
We grilled the steak and romaine simultaneously, but the lettuce was done a lot sooner than the steak. We recommend that you grill the steak first and then grill the romaine.
Grill the Skirt Steak:
Prepare the grill with a fire for direct grilling and season the skirt steak with Montreal Steak Seasoning.
When the grill is ready, oil the grate and place the steak over the hottest area of the grill, allow a few flames to lick the meat undisturbed, and then cover the grill with the lid. Grill the steak until the underside is browned, about 3 to 5 minutes.
Use tongs to turn the steak over, then grill until the other side is browned, for an additional 3 to 5 minutes for medium-rare.
Insert an instant-read thermometer horizontally into the center of the steak. At medium-rare, the thermometer should register 130 to 135 degrees F, or the color should be deep pink. Cover the grill if the steak is not ready, let it cook for 1 to 2 minutes more, and test again. If you like your steak medium, you’re looking for a temp of 145 medium well to 155 degrees F for well done.
When the steak is done, transfer it to a carving board, tent with foil, and let it rest for 3 to 5 minutes while you grill the lettuce.
Grill the Lettuce:
Brush the cut sides of the romaine with olive oil. Drizzle with the balsamic vinegar and season with salt and pepper to taste.
Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter.
To Serve the Grilled Steak Caesar Salad:
Grilled romaine can be served chopped or left whole. It’s a matter of personal preference and doesn’t affect the taste. Either serve the wedges whole or chop the lettuce and divide among serving plates. Sprinkle the romaine with the cheeses.
Next, slice the steak into thin slices against the grain (or dice into cubes). Equally, divide the steak atop the grilled romaine and cheese. Drizzle with the Creamy Caesar Dressing and toss.
If desired, serve this salad with really easy homemade croutons and sliced tomato wedges.
What to make with leftover dressing:
The Creamy Caesar Dressing recipe makes about a cup of dressing. You will not use all of it. Store any leftover dressing in an airtight jar or container in the refrigerator for up to 1 week. Stir well before serving. One word of caution, the longer you keep the dressing, the more the anchovies will begin to overpower the dressing. It can become pretty fishy. Yuck!
Here are a few recipes that you can try to use up the remaining dressing:
- Grilled Chicken Caesar Sandwiches
- Chicken Caesar Wraps
- Mediterranean Pasta Salad
- The Blonde Italian Caesar Salad
If you love steak and Caesar salad, you need to try this salad. You’re going to love it!
Grilled Steak Caesar Salad
Creamy Ceasar Dressing
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic minced
- 1 teaspoon Worcestershire sauce
- 4 anchovy fillets minced (about 1½ teaspoons)
- 1 ½ teaspoons Dijon mustard
- 1 cup mayonnaise*
- ½ cup finely grated Parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
Grilled Romaine Lettuce:
- 1 head Romaine Lettuce Large
- 1 tablespoon extra-virgin-olive-oil
- 1-2 teaspoons balsamic vinegar
- Kosher salt to taste
- Fresh cracked black pepper to taste
Prepare the Dressing:
- In a small bowl, using a whisk, combine the lemon juice, garlic, Worcestershire sauce, anchovies and Dijon mustard; whisk well. Add in mayonnaise (or Greek yogurt), whisking until well incorporated and creamy. Stir in the grated parmesan cheese, and season with salt and pepper, to taste.
Grill the Skirt Steak:
- Prepare the grill with a hot fire for direct grilling.
- Season the skirt steak with the Montreal Steak Seasoning.
- When the grill is ready, oil the grate and place the steak over the hottest area of the grill. Allow a few flames to lick the meat undisturbed and then cover the grill with the lid. Grill the steak until the underside is browned (the moisture from the marinade prevents a dark brown surface crust from forming), about 3 to 5 minutes.
- Use tongs to turn the steak over, then grill until the other side is browned, for an additional 3 to 5 minutes for medium-rare.
- Insert an instant-read thermometer horizontally into the center of the steak. At medium-rare, the thermometer should register 130 to 135 degrees F or the color should be deep pink. If the steak is not ready, cover the grill, let it cook for 1 to 2 minutes more and test again. If you like your steak medium you're looking for a temp of 145 medium well to 155 degrees F for well done.
- When the steak is done, transfer it to a carving board, tent with foil and let it rest for 3 to 5 minutes, while you grill the lettuce.
- Chop the lettuce (see note) and divide among serving plates. Sprinkle the romaine with the cheeses.
- Next, slice the steak into thin slices against the grain. Equally, divide the steak atop the grilled romaine and cheese. Drizzle with the Creamy Caesar Dressing and toss.
- Serve this salad with sliced tomato wedges, if desired.
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