Steak And Shrimp Ceasar Salad Recipes

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GRILLED STRIP STEAK AND CAESAR SALAD



Grilled Strip Steak and Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

1/2 cup 2 percent plain Greek yogurt
3 tablespoons grated Parmesan
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon dried oregano
3 anchovies
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground black pepper
2 romaine hearts, split lengthwise and core trimmed

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



Steak Caesar Salad image

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

16 ounces fully cooked beef, strips or 16 ounces cooked beef steaks, aka leftover steak
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cracked black pepper
salt, to taste
10 ounces complete caesar salad in a bag
parmesan cheese (optional)

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.

CRISPY SHRIMP CAESAR SALAD



Crispy Shrimp Caesar Salad image

My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 romaine hearts, coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
Oil for frying
1/2 cup creamy Caesar salad dressing
Additional shredded Parmesan cheese and pepper, optional

Steps:

  • In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.

Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

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