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Steak Salad a round white plate

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.
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Course: Breakfast/Brunch/Lunch, dinner salad, Dinner Salad/Week Night Meal
Cuisine: Amercian
Keyword: easy dinner, easy recipe, salad recipe, weeknight diner
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time for steak: 10 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Laura Franco

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.
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