Grilled Strip Steak And Caesar Salad Food

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

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.

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.

CAPRESE SALAD WITH GRILLED FLANK STEAK

Steps:

• Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
• Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
• Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

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 STEAK CAESAR SALAD

Steps:

• Combine all rub ingredients in blender until a smooth paste forms.
• Spread on steaks and let sit at room temperature, about 1 hour.
• Preheat grill to high. Season steaks with salt and pepper.
• Grill on high 2-3 minutes per side, or to preferred doneness.
• Remove from grill, cover with foil and let rest while preparing salad.
• ASSEMBLY:.
• Prepare ET TU Caesar Salad as directed on package and combine with lettuce and tomatoes.
• Place on serving platter.
• Thinly slice steak on diagonal and place over salad.
• Top with caramelized onions and mushrooms. Serve immediately.

STEAK CAESAR SALAD

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.

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.