GRILLED CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
CHARRED STEAK BLT CAESAR SALAD
A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
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.
SEARED STEAK WITH CHARD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 484, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 88 milligrams, Sodium 1,304 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 44 grams
CAESAR STEAK SALAD
All of the great flavors of Caesar salad marry beautifully with steakhouse-seasoned beef on a platter of greens, vegetables and grilled Italian bread.
Provided by JackieOhNo!
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking. Brush onion with about 1 T. dressing. Grill, uncovered, turning, until tender, 7-8 minutes. Set aside. Brush bread with about 2 T. dressing and grill, turning once, until toasted, about 1-2 minutes per side.
- Sprinkle one side of steak with seasoning. Place, seasoned side down, on grill; cook, turning once, 6-7 minutes per side for medium-rare. Let stand for 10 minutes, then thinly slice.
- Combine horseradish with remaining dressing; reserve. Line a serving platter with lettuce; top with onions, bread, steak and tomatoes. Drizzle with reserved dressing mixture.
Nutrition Facts : Calories 301.1, Fat 17.6, SaturatedFat 6.8, Cholesterol 103.2, Sodium 298.8, Carbohydrate 9.8, Fiber 1.7, Sugar 5.4, Protein 25.4
STEAK CAESAR SALAD
Fast and YUM! 15 minutes takes that prepackaged salad from plain old plain old to WOW in no time! Ok, ok--so WHO's the ROCK STAR NOW?? YOU are! Zaar's program will not take Caesar salad kit so I have listed it as lettuce BUT know that you need the bagged Caesar Salad kit. Now, go be a Rock star! :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
- Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
- Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
- Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
- In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
- Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.
BLT TUNA MELTS
Bacon, diced apples and dill make this creamy tuna salad salty, sweet, crispy and crunchy. Sandwich it with lettuce, tomato and melty provolone cheese between two golden brown pieces of bread, and you've got yourself a match made in (sandwich!) heaven.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees F.
- Place the bacon in a cold medium skillet over a burner, then turn the heat to medium. Cook, stirring occasionally, until the bacon is golden brown and crispy, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Spread 1/2 cup of the mayo on both sides of all the bread slices. Season with a pinch of salt. Place the sliced bread on a sheet tray and bake for 3 minutes. Flip the bread. Bake until light golden brown, 2 to 4 minutes. Remove from the oven and keep the oven on.
- Mix the remaining 1/2 cup mayo with the Dijon mustard, dill, tuna, 3/4 teaspoon salt and a few cracks of pepper in a medium bowl with a fork until creamy. Add the apple and bacon bits and stir until well combined.
- To assemble the sandwiches, keep 4 of the toasted bread slices on the sheet tray. Divide the tuna salad among them and spread into an even layer. Top each with 1 of the lettuce pieces, 2 of the tomato slices and 1 slice of the provolone. Bake until the cheese has melted, 1 to 2 minutes. Top each tuna melt with 1 of the remaining toasted bread slices and serve.
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