Grilled Caesar Steak Salad
Ingredients
- 2 tbsp. grated lemon zest ⓘ
- 2 tbsp. fresh lemon juice ⓘ
- 1 tbsp. red wine vinegar ⓘ
- 2 lg. cloves garlic, minced ⓘ
- 1/4 cup olive oil
- Coarse salt, to taste ⓘ
- Freshly ground black pepper, to taste
- 2-1/2 lb. flank steak ⓘ
- 1 lg. head romaine lettuce, tough outer leaves removed, the rest rinsed well and patted dry ⓘ
- 4 slices French bread, cut 1-inch thick on the diagonal ⓘ
- 2 tbsp. chopped flat leaf parsley, for garnish
- 2 tbsp. white wine vinegar ⓘ
- 1/2 tsp. grated lemon zest
- 1 tbsp. fresh lemon juice ⓘ
- 1/2 tsp. finely minced garlic
- 1/2 tsp. Dijon mustard ⓘ
- 1 egg, hard-cooked and chopped ⓘ
Instructions
- Combine lemon zest, lemon juice, vinegar, garlic, olive oil, salt and pepper and toss over the steak in a bowl.
- Refrigerate, covered, overnight.
- Gently tear the lettuce into medium-sized pieces and place in a serving bowl.
- Set aside.
- Remove steak from refrigerator thirty minutes before grilling.
- Shake off excess marinade.
- Grill the steak over high heat, three inches from the heat source, for five minutes per side for medium-rare meat.
- Let the steak rest for ten minutes, then slice thinly on the diagonal.
- Grill the French bread slices lightly on both sides.
- Toss the lettuce with the Caesar dressing, adjusting seasonings if necessary, and divide evenly among four dinner plates.
- Place four slices of steak gently atop each salad, taking care not to bury it.
- Place a slice of grilled bread on each plate.
- Serve salt and pepper alongside.
- Sprinkle with parsley and serve immediately.
- Caesar dressing: Place all ingredients except the olive oil in a bowl and mix together well.
- Whisking constantly, slowly drizzle in the oil and continue whisking until the mixture has thickened slightly.
- Makes twelve tablespoons.
Nutrition & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).