This post may contain affiliate links which won’t change your price but will share some commission.
Turn a simple Cesar salad into an impressive dinner plater by using your BBQ grill or a simple stovetop grill pan.
Why We Love This Recipe
This salad is a full dinner. It’s quick and easy to make. Grilling robust Romaine lettuce gives it a slightly smokey flavor that intensifies the lettuce flavor while keeping it crispy. If you’ve never grilled Romain lettuce, you must try it. It’s always a big hit at my house.
Ingredients
Let’s Make Grilled Steak Cesar Salad
- Preheat both the oven and the grill to 350°
- Start by preparing the croutons. Cut the slices of bread into bite-sized cubes.
- Toss them in olive oil, place them on a parchment-lined cookie sheet, and bake them for 10-15 minutes. (Because all ovens are different the time may be more or less so watch them closely and remove them when crispy.)
- Clean the Romaine lettuce, slice the lettuce lengthwise. Brush the cut side with olive oil, sprinkle with salt and pepper, place them on the hot grill or grill pan cut-side down, and grill for 1-2 minutes until they start to brown. No need to grill the other side of the lettuce. Remove them from the grill and set them aside to cool.
- Salt and pepper both sides of the steaks and grill them to your desired doneness.
- Remove the steaks from the grill, cover them with foil, and let them rest for 10 minutes before slicing.
- Place olive oil, grated parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce, and minced garlic in a blender and blend until smooth.
- To plate the salad, lay the lettuce cut side up on a platter, slice the steaks and lay them on the side and across the lettuce, drizzle everything with the dressing, add croutons, and extra thin slices of parmesan cheese.
Krazy Kitchen Mom Tips
- The salad dressing for this recipe can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. It may need to be re-blended or shaken well before servings.
- Always wash Romaine lettuce before serving. I recommend cutting it lengthwise, rinsing it thoroughly in cool water, and placing it facedown on a clean kitchen towel for about 15 minutes. Flip it over and let it dry for another 10 minutes.
More KKM Family-Style Salads
- Orzo Salad with White Balsamic Vinaigrette
- Peach Panzanella Salad
- Fresh Springtime Salad
- Mediterranean Feta Couscous Salad
- BLT Salad with Creamy Mayo Dressing
Grilled Steak Cesar Salad
Turn a simple Cesar salad into an impressive dinner plater by using your BBQ grill or a simple stovetop grill pan.
Print
Pin
Rate
Servings: 4 servings
Ingredients
For the salad
- 1 head Romaine lettuce
- 2 steaks of your choice
- 5 slices French bread
- 1 tbsp extra virgin olive oil
For the Dressing
- 1/3 cup extra virgin olive oil
- 1/2 cup finely grated parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon minced garlic
Instructions
- Preheat both the oven and the grill to 350°
- Cut the slices of bread into bite-sized cubes. Toss them in olive oil, place them on a parchment-lined cookie sheet, and bake them for 10-15 minutes. (Because all ovens are different the time may be more or less so watch them closely and remove them when crispy.)
- Clean the Romaine lettuce, slice the lettuce lengthwise. Brush the cut side with olive oil, sprinkle with salt and pepper, place them on the hot grill or grill pan cut-side down, and grill for 1-2 minutes until they start to brown. No need to grill the other side of the lettuce. Remove them from the grill and set them aside to cool.
- Salt and pepper both sides of the steaks and grill them to your desired doneness.
- Remove the steaks from the grill, cover them with foil, and let them rest for 10 minutes before slicing.
- To plate the salad, lay the lettuce cut side up on a platter, slice the steaks and lay them on the side and across the lettuce, drizzle everything with the dressing, add croutons, and extra thin slices of parmesan cheese.
Salad Dressing
- Place olive oil, grated parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce, and minced garlic in a blender and blend until smooth.
Notes
Krazy Kitchen Mom Tips:
- The salad dressing for this recipe can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. It may need to be re-blended or shaken well before servings.
- Always wash Romaine lettuce before serving. I recommend cutting it lengthwise, rinsing it thoroughly in cool water, and placing it facedown on a clean kitchen towel for about 15 minutes. Flip it over and let it dry for another 10 minutes.
Leave a Reply