Caesar Grilled Steak And Vegetables Food

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Steps:

• Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
• Photograph by Justin Walker

CAESAR SALAD WITH GRILLED STEAK AND POTATOES

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.

GRILLED STRIP STEAK AND CAESAR 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.

CAESAR SALAD WITH GRILLED VEGETABLES

Steps:

• Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.;
• Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.
• Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.
• Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.;

CAESAR GRILLED STEAK AND VEGETABLES

Steps:

• Heat grill to 400F.
• If using a gas grill, leave it on high the whole cooking time.
• Season the steaks well with the salt and crack pepper, set aside Cut the peppers and zucchini in half, cutting the seeds out of the peppers, and throw them into a big bowl with the clean mushrooms.
• Pour the Caesar dressing over them and toss to coat evenly, you may need more dressing depending on taste.
• Season with salt and crack pepper.
• Place everything on the grill and let cook for 2 minutes, give everything a 1/2 turn to get grill marks; cook for another 2-3 minutes.
• Flip the steaks, peppers, and zucchini and repeat the cooking times.
• Toss the mushrooms to cook evenly.
• Remove everything from the grill, let the steaks rest for 2 minutes at least before serving.
• Serve with a side of Caesar or Ranch dressing for dipping.

GRILLED STEAK CAESAR SALAD

Steps:

• Mix dressing and steak sauce until blended; pour 1/2 cup dressing mixture over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Reserve remaining dressing mixture for later use.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade.
• Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, heat reserved dressing mixture just until warmed. Cover large serving platter with lettuce; top with tomatoes and cucumbers. Cut steak into thin slices; arrange over salad. Drizzle with warm dressing mixture just before serving; sprinkle with cheese.

GRILLED STEAK CAESAR SALAD

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.