Caesar Grilled Steak And Vegetables Recipes

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 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.

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.

CAESAR SALAD WITH GRILLED VEGETABLES

Steps:

• Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.;
• Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.
• Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.
• Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.;