Charred Steak Blt Caesar Salad Recipes

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.

Steps:

• Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
• Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
• Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
• Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
• Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
• Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
• Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.

Steps:

• Put the chard in a bowl. Heat a large skillet over medium-high heat.
• Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.
• Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.
• Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
• Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard 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.

Steps:

• Add the yogurt, capers, lemon juice, Dijon, garlic, 1 1/2 teaspoons salt and 1 teaspoon black pepper to a blender. Turn on the blender and slowly stream in the olive oil until combined, about 1 minute. Pour into a small dish and refrigerate until ready to serve.
• In a small food processor, dump the croutons and 1/2 cup Parmesan and pulse until in rough bits, then set aside for later.
• Heat a 14-inch cast-iron skillet over medium heat and add 1 tablespoon blended oil. Once heated add the Little Gem wedges cut-side down and sear until the undersides are medium to dark brown, 3 to 5 minutes. Remove and set aside. (Do this in batches if necessary to not crowd the skillet.)
• Add the remaining tablespoon blended oil to the same skillet over medium heat. Add the red onions and cook until brown, about 5 minutes. Add the red wine vinegar and cook until the liquid is absorbed, about 30 seconds. Remove from the skillet and place in a small bowl.
• Use a paper towel to wipe out the skillet, then return to medium-high heat. Add the crouton-cheese mixture and heat until warmed through and evenly browned, about 2 minutes. Remove from the heat.
• Put a spoonful of dressing on each of 4 to 6 plates and spread in a circle with the back of the spoon. Arrange 4 to 6 pieces Little Gem on each plate. Drizzle with more dressing, then sprinkle on capers, charred onion and thinly shaved Parm all over those babies. Sprinkle your warm cheesy crumbs over the top to finish.

Steps:

• Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.