GRILLED STRIP STEAK AND CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
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.
GRILLED STEAK CAESAR SALAD
Beefy, cheesy and easy--a true Caesar pleaser!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
CAESAR POTATO SALAD
We love this recipe on a summer's day, but it works at any time of year.
Provided by Jennifer Murray
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
- Bake in the preheated oven until tender, about 10 minutes.
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g
CAESAR POTATO SALAD WITH GRILLED RED ONION
Categories Salad Mustard Onion Potato Side Picnic Backyard BBQ Lunch Summer Grill/Barbecue Lettuce Gourmet Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
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.
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STEAK AND POTATO CAESAR SALAD - THE CANDID APPETITE
From thecandidappetite.com
Reviews 2Estimated Reading Time 6 minsServings 6Total Time 45 mins
- Cut the potatoes in half and place them in a medium pot. Fill with enough cold water to cover the potatoes, bring to a boil and cook until just fork tender, about 10 to 12 minutes.
- Cut the baguette into small cubes and place on a small baking sheet. Drizzle with 2 tablespoons olive oil and season with a bit of salt, pepper, and Italian seasoning. Toss together to evenly coat and then bake until golden brown and crispy, about 8 to 10 minutes. Remove from the oven and let cool.
- Preheat an outdoor grill or stovetop grill pan over medium-high heat. Drizzle the steak with 2 tablespoons olive oil and season liberally, on both sides, with plenty of salt and pepper. Place the steak on the grill and cook over direct heat for 5-7 minutes per side until they reach an internal temperature of 130° for medium rare. Transfer to a plate and allow to rest for 10 minutes before slicing into thin strips against the grain of the meat.
GRILLED STEAK CAESAR SALAD - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 2Category SaladCuisine AmericanTotal Time 30 mins
- 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.
- Chop the lettuce (see note) and divide among serving plates. Sprinkle the romaine with the cheeses.
GRILLED CAESAR STEAK AND POTATO SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (5)Category EntreeServings 8Total Time 45 mins
- Heat gas or charcoal grill. Brush steak with 2 tablespoons dressing; sprinkle with 1/4 teaspoon of the salt and the pepper.
- Cut 4 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place 1/4 of potatoes evenly in center of each sprayed portion of foil. Generously spray potatoes with cooking spray; sprinkle with remaining 1/2 teaspoon salt. Fold unsprayed half of foil loosely over potatoes so edges meet; seal edges with tight 1/2-inch folds and fold again.
- When grill is heated, place packets on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook packets 10 minutes, turning over several times. Place steak on grill with packets; cook 10 to 15 minutes longer, turning steak over once or twice and turning packets several times, until steak is desired doneness and potatoes are tender.
- In large bowl, toss cooked potatoes, cheese and 2/3 cup dressing. Cut steak across grain into thin slices. Divide potato mixture evenly onto serving plates; top each with steak slices and sprinkle with onions.
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CAESAR SALAD WITH GRILLED STEAK - EATINGWELL
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5/5 (1)Total Time 30 minsServings 4Calories 370 per serving
- Whisk mayonnaise, lemon juice, oil, mustard, anchovy paste, garlic and 1/4 teaspoon pepper in a small bowl. Stir in Parmesan. Set aside.
- Oil the grill rack. Grill the steak, flipping once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, about 10 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Slice the steak against the grain.
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