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Name: Grilled Steak Caesar Salad
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Kosher salt; 1 1/2 pounds 1 1/2-inch thick boneless rib eye steak; 1/4 cup mayonnaise; 1/4 ounce grated Parmigiano-Reggiano (about 1/4 cup if grate; 2 anchovy fillets minced; 1 teaspoon Dijon mustard; 1/2 teaspoon minced garlic; 1/4 cup low-fat buttermilk; 1 1/2 teaspoons fresh lemon juice; Olive oil for oiling the steak and romaine; Black pepper; 3 hearts of romaine cut in half lengthwise, leaving the leaves attached to the stem; 1 cup halved cherry tomatoes; Grilled sliced rustic bread for garnish.

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INGREDIENTS

Kosher salt
1 1/2 pounds 1 1/2-inch thick boneless rib eye steak
1/4 cup mayonnaise
1/4 ounce grated Parmigiano-Reggiano (about 1/4 cup if grate
2 anchovy fillets ; minced
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 cup low-fat buttermilk
1 1/2 teaspoons fresh lemon juice
Olive oil for oiling the steak and romaine
Black pepper
3 hearts of romaine ; cut in half lengthwise, leaving the leaves attached to the stem
1 cup halved cherry tomatoes
Grilled sliced rustic bread for garnish.

INSTRUCTIONS

Sprinkle the salt on all sides of the steak and set the steak aside for 1 hour at room temperature.

In a medium bowl, whisk together the mayonnaise, cheese, anchovies, mustard and garlic. Add the buttermilk and lemon juice; whisk until combined well. Set aside.

Preheat the grill to medium. Pat the meat dry, brush it with oil on both sides and season it with pepper. Put the steak on the grate over direct heat. Cover and grill for 5 minutes. Turn the steak over and grill, covered, until the internal temperature registers 120 degrees on a meat thermometer (for medium rare), about 6 to 7 minutes. Transfer the steak to a platter and let it rest for 10 minutes before slicing. While the steak is resting, brush both sides of the romaine with the oil and grill the romaine on direct heat until it is lightly browned, about 1 minute a side. Transfer to a cutting board and coarsely chop.

To serve: Pour all the juices that accumulate on the meat plate into the dressing and whisk well. Slice the steak about 1/4-inch thick and arrange on a platter. Top with the lettuce and tomatoes and drizzle with the dressing. Serve the rest of the dressing in a pitcher on the side. Serve with grilled bread.

NOTES

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Grilled Steak Caesar Salad

Kosher salt 
1 1/2 pounds 1 1/2-inch thick boneless rib eye steak 
1/4 cup mayonnaise 
1/4 ounce grated Parmigiano-Reggiano (about 1/4 cup if grate 
2  anchovy fillets minced
1 teaspoon Dijon mustard 
1/2 teaspoon minced garlic 
1/4 cup low-fat buttermilk 
1 1/2 teaspoons fresh lemon juice 
  Olive oil for oiling the steak and romaine 
  Black pepper 
3  hearts of romaine cut in half lengthwise, leaving the leaves attached to the stem
1 cup halved cherry tomatoes 
  Grilled sliced rustic bread for garnish.

Sprinkle the salt on all sides of the steak and set the steak aside for 1 hour at room temperature.
In a medium bowl, whisk together the mayonnaise, cheese, anchovies, mustard and garlic. Add the buttermilk and lemon juice; whisk until combined well. Set aside.
Preheat the grill to medium. Pat the meat dry, brush it with oil on both sides and season it with pepper. Put the steak on the grate over direct heat. Cover and grill for 5 minutes. Turn the steak over and grill, covered, until the internal temperature registers 120 degrees on a meat thermometer (for medium rare), about 6 to 7 minutes. Transfer the steak to a platter and let it rest for 10 minutes before slicing. While the steak is resting, brush both sides of the romaine with the oil and grill the romaine on direct heat until it is lightly browned, about 1 minute a side. Transfer to a cutting board and coarsely chop.
To serve: Pour all the juices that accumulate on the meat plate into the dressing and whisk well. Slice the steak about 1/4-inch thick and arrange on a platter. Top with the lettuce and tomatoes and drizzle with the dressing. Serve the rest of the dressing in a pitcher on the side. Serve with grilled bread.

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Nutrition

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Serving Size: 1 (956g)
Recipe Makes: 1

Calories: 279
Calories from Fat: 197 (71%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 33.9mg		10 %
Sodium 761.2mg		26 %
Potassium 439.2mg		12 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 13.1g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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