Grilled Steak Caesar Salad Recipe

Name: Grilled Steak Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 oil-packed anchovies, drained; 1 large garlic clove; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco; 1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; Kosher salt and freshly ground pepper; One 2-pound flank steak; 3 slices seeded rye bread, cut into 1/2-inch cubes (2 cups); 3 romaine hearts (1 pound), cut crosswise into 1-inch strips; 3 cups baby arugula; 12 cherry tomatoes, halved

Servings: persons

2/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 oil-packed anchovies, drained
1 large garlic clove
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
One 2-pound flank steak
3 slices seeded rye bread, cut into 1/2-inch cubes (2 cups)
3 romaine hearts (1 pound), cut crosswise into 1-inch strips
3 cups baby arugula
12 cherry tomatoes, halved

1
Preheat the oven to 375.
2
In a food processor, blend the mayonnaise with the lemon juice, mustard, anchovies, garlic, Worcestershire, Tabasco, 1/4 cup of the Parmigiano-Reggiano and 2 tablespoons of the olive oil until smooth.
3
Season the dressing with salt and pepper.
4
On a large plate, spread 1/4 cup of the dressing all over the steak and let stand for 30 minutes.
5
Meanwhile, on a rimmed baking sheet, toss the rye bread cubes with the remaining 2 teaspoons of olive oil and season with salt and pepper.
6
Toast in the oven for 10 minutes, turning once halfway through, until the croutons are golden and crisp.
7
Let cool.
8
Light a grill.
9
Season the steak with salt and pepper.
10
Grill over moderate heat, turning once, until the steak is medium rare, about 14 minutes.
11
Transfer the steak to a cutting board and let rest for 5 minutes.
12
In a large bowl, toss the romaine with the arugula, cherry tomatoes, rye croutons, the remaining 2 tablespoons of Parmigiano-Reggiano and the reserved dressing.
13
Thinly slice the steak on the diagonal across the grain.
14
Mound the salad on plates, top with the steak slices and serve.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 oil-packed anchovies, drained, and more.

Yes, Grilled Steak Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak Caesar Salad

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