Caesar Salad with Grilled Steak

Caregory : Dinner Ideas

Traditional Caesar salad dressing uses egg yolk to make it creamy. Here we use mayo instead for the same rich results without the raw egg.


    • ¼ cup mayonnaise

    • 2 tablespoons lemon juice

    • 2 tablespoons extra-virgin olive oil

    • 1 teaspoon Dijon mustard

    • 1 teaspoon anchovy paste

    • 1 small clove garlic, grated

    • ½ teaspoon ground pepper, divided

    • 2 tablespoons grated Parmesan cheese

    • 1 pound flank or sirloin steak (about 1 1/4 inches thick), trimmed

    • ¼ teaspoon salt plus a pinch, divided

    • 1 large tomato, chopped

    • ½ cup thinly sliced red onion

    • 1 large head romaine lettuce, cut lengthwise into quarters

    • Lemon wedges for serving


    1. Preheat grill to medium.

    2. Whisk mayonnaise, lemon juice, oil, mustard, anchovy paste, garlic and 1/4 teaspoon pepper in a small bowl. Stir in Parmesan. Set aside.

    3. Sprinkle both sides of steak with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

    4. 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.

    5. Meanwhile, toss tomato, onion and the remaining pinch of salt in a medium bowl. Arrange romaine on a platter and top with the tomato mixture and the steak. Drizzle with the reserved dressing and serve with lemon wedges, if desired.


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