Grilled Caesar Steak And Potato Salad Food

GRILLED CAESAR STEAK AND POTATO SALAD

Steps:

• 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.

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 CAESAR SALAD

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.

GRILLED STEAK AND POTATO SALAD

Steps:

• FIRST, MAKE MUSTARD VINAIGRETTE:.
• Combine first 3 ingredients in a small bowl.
• Slowly whisk in olive oil until well blended, and add sea salt and pepper.
• Store in an airtight container.
• MAKE STEAK & POTATOES:.
• Preheat oven to 400°F.
• Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
• Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
• Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
• Spread in a single layer on a rimmed baking sheet.
• Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
• Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
• Season steak on both sides with sea salt.
• Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
• Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
• Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
• Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
• Divide evenly onto plates.
• Serve warm.

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.

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 CAESAR POTATO SALAD

Steps:

• Parboil the potatoes for 10 minutes only.
• Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped.
• Let sit 5 minutes in oil stirring frequently.
• Transfer potatoes to a Med- Low heated BBQ grill.
• (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture.
• Turn potatoes frequently and cook till golden brown and crisp and done.
• Remove and return to bowl in which the oil/garlic was in.
• Add Chopped bacon, onions and Caesar salad dressing.
• Toss and serve immediately.

CAESAR STEAK SALAD

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.

GRILLED STEAK CAESAR SALAD

Steps:

• In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.

GRILLED STEAK WITH POTATO SALAD

Steps:

• Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
• Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
• Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.