GRILLED STEAK CAESAR SALAD
Beefy, cheesy and easy--a true Caesar pleaser!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
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.
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.
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.
TORTELLINI, STEAK, AND CAESAR
A well-balanced meal in a bowl! Goes well with a nice slice of Italian or French bread. This is a FAVE to take to work or school for lunch with both my teenaged daughters and son! I vary how much meat, pasta, and salad I use depending on how many servings I need. If you want to make it in advance or have leftovers, don't add the dressing and croutons beforehand. Mix croutons right before packaging and send dressing on the side. I make this whenever I have leftover steak!
Provided by LROHNER
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
- Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
- In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
Nutrition Facts : Calories 671 calories, Carbohydrate 46.6 g, Cholesterol 82.5 mg, Fat 42.1 g, Fiber 7.1 g, Protein 27.8 g, SaturatedFat 11.1 g, Sodium 1450.4 mg, Sugar 4.9 g
GRILLED STEAK CAESAR SALAD
Grilled steak slices are arranged over lettuce and served with warm Caesar dressing and Parmesan cheese for a hearty main-dish salad.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
TORTELLINI & STEAK CAESAR SALAD
Make and share this Tortellini & Steak Caesar Salad recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil.
- Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
- Preheat the oven broiler.
- Season steak with garlic powder, salt, and pepper; rub with olive oil.
- Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness.
- Slice diagonally into thin strips.
- In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing.
- Top with steak strips to serve.
Nutrition Facts : Calories 810.3, Fat 54.5, SaturatedFat 12.2, Cholesterol 74.4, Sodium 1197.5, Carbohydrate 45.8, Fiber 9.4, Sugar 6.3, Protein 37.9
STEAK CAESAR SALAD
Crispy romaine lettuce, sliced red onions and croutons make the perfect Caesar salad. What could make it more perfect? Topping that salad with warm steak!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/2 cups each.
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
- Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
- Cut steak into thin slices; place over salads. Sprinkle with cheese.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
GRILLED STEAK CAESAR SALAD
A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
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