Grilled Steak Caesar with Asparagus
What a lovely and simple salad idea! It sort of plays off of one of my favorite all time meal styles ... the "warm" salad. It's comforting and relaxing and warm, while still retaining most of the nutrients and vibrancy of a full raw salad. It exists somewhere between cooked and ... not cooked.
This particular salad is incredibly easy. It's little more than a 1/4 head of romaine lettuce, some flank steak and a small handful of asparagus. It's liberally brushed with Caesar dressing, is seasoned with salt and pepper, then it is grilled!
The romaine goes on a plate, followed by the asparagus, then the steak is sliced thin and added to the plate. Finally, a sprinkle of parmesan cheese and ... VIOLA! Grilled Steak Caesar!
Note: I actually did this with a grill pan in my kitchen. Sure, the smoky flavor of an outdoor grill will complement this dish, but ... if it's cold and you're in the mood, you can grill this up, indoors!
Second Note: I tend to like my flank steak a bit on the raw side. Flank can get raw and tough if overcooked. Cook to your desired temperature, but keep in mind a little rare and very thin slices will go a great distance towards giving a nice tender steak!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 Servings
- 1 1/2 lb beef flank tenderloin, sirloin or ribeye, cut into 4 portions
- 3/4 cup caesar salad dressing
- 1 large head romaine lettuce washed and dried
- 1 bunch asparagus
- 1/2 cup parmesan (reggiano) cheese grated
- salt and fresh cracked pepper to taste
It's always better to cook a warm and relaxed piece of meat. Set your flank on the counter top about an hour before cooking, if possible.
Pre-heat the grill.
Season the steak with salt and pepper.
Over a bowl or large platter, brush your Caesar dressing heavily over the steak. Place it on the grill.
Cut the large head of romaine into quarters, lengthwise.
Snap the hard fibrous stalks off the base of the asparagus spears.
While the steak grills, continue brushing your romaine lettuce and asparagus with more Caesar dressing. You can pull apart some of the romaine leaves and brush between leaves, as well. Season both with a little bit of salt and pepper.
When the steak has been on the grill for about 5 minutes, flip it over and grill for about 5 more minutes (or until desired doneness). When the steak is done, remove it from the grill and allow it to rest.
Add the asparagus to the grill.
Let the asparagus grill for about 3 minutes. Then add the romaine lettuce to the grill.
Grill the romaine and asparagus for about 2 more minutes. Place the romaine and asparagus on 4 plates.
Slice the flank steak against the grain and very thin. Place it on the plates.
Garnish with grated parmesan cheese. Serve!
Serving: 4g | Calories: 550.1725kcal | Carbohydrates: 9.2275g | Protein: 45.87g | Fat: 42.7875g | Fiber: 4.5825g