Best Caesar Salad With Grilled Steak And Potatoes Recipes

GRILLED STRIP STEAK AND CAESAR SALAD

Steps:

• 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.

STEAK CAESAR SALAD

Steps:

• Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
• Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
• Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
• Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
• In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
• Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

GRILLED STEAK CAESAR SALAD

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
• In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

CAESAR POTATO SALAD WITH GRILLED RED ONION

Steps:

• Puree anchovies and garlic in small processor, scraping down sides of bowl occasionally. Add 2 tablespoons oil and next 4 ingredients; process until smooth. Add mayonnaise and pulse just to blend. Season dressing with salt and pepper.
• Prepare barbecue (medium heat). Cut onion into 1-inch cubes; thread onto metal skewers. Brush onion cubes with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes. Cool. Remove onion cubes from skewers and place in large bowl. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Place potatoes in large pot. Add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium-high and boil until potatoes are just tender, about 15 minutes. Drain; cool.
• Cut potatoes into wedges. Add potatoes and cheese to bowl with onion cubes. Pour dressing over potatoes; toss to coat. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Line large plate with romaine lettuce leaves. Spoon potato salad into center of lettuce and serve.