Steak With Lemon Butter Caesar 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.

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER



Grilled Steak and Vegetables With Lemon-Herb Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds beef sirloin steak (about 1 inch thick)
1 large red onion, sliced into 1/2-inch-thick rings
2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices
1/2 cup barbecue sauce
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
1/2 teaspoon grated lemon zest

Steps:

  • Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
  • Photograph by Justin Walker

Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams

GRILLED CRUSTED STEAK WITH LEMON BUTTER



Grilled Crusted Steak With Lemon Butter image

The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.

Provided by Karen From Colorado

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
4 sirloin steaks
1/4 cup ground black pepper
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 cup sugar
1 tablespoon salt
1 teaspoon garlic powder

Steps:

  • Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
  • Place butter mixture in plastic wrap and roll into a log shape.
  • Chill until firm.
  • Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
  • Rub spice mix into both sides of steaks.
  • Shake off excess.
  • Place steaks on a hot grill and cook for 2 minutes.
  • Turn and cook for 2 additional minutes.
  • Move steak to a cooler section of the grill and continue to cook until desired doneness.
  • Serve each steak with a slice of the lemon butter.

STEAK WITH LEMON BUTTER & CAESAR SALAD



Steak With Lemon Butter & Caesar Salad image

Make and share this Steak With Lemon Butter & Caesar Salad recipe from Food.com.

Provided by Mimi Bobeck

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter, softened
1 tablespoon lemon juice
1 tablespoon thinly sliced green onion
1 tablespoon snipped fresh parsley
4 beef t-bone steaks or 4 porterhouse steaks, cut 1 inch thick
1/8 teaspoon seasoning salt (optional)
1 package dole ceaser mixed salad green

Steps:

  • This recipe makes 4 servings.
  • Save leftovers to use in salads, sandwiches or to topped baked potatoes.
  • Stir together butter, lemon juice, green onion, parsley, and pepper.
  • If necassary, chill about 20 minutes or until firm enough to shape.
  • Shape into a 1-inch thick log.
  • Wrap in plastic wrap and chill.
  • Slightly, slash fat on edges of the steaks at 1-inch intervals.
  • (This prevents the meat from curling during broiling.) If desired, sprinkle steaks with seasoned salt.
  • Place steaks on the unheated rack of a broiler pan.
  • Broil 3 to 4 inches from the heat to desired doneness, turning once.
  • Slice lemon butter into 8 slices.
  • Place 1 or 2 slices atop each steak.
  • While steak is cooking, prepare salad mix as directed on package.

Nutrition Facts : Calories 103.5, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.2

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