Tips / Suggestions
- If you’re hesitant about grilling lettuce, don’t be. I think it adds a great flavor to the salad. Even 15-20 seconds can work. Just be on the cautious side. It will overcook very quickly.
- Be sure to oil or use cooking spray on the grates before grilling. The lettuce will stick very easily and can be ruined quickly if the grates aren’t oiled.
- This is a great recipe for thin steaks in general (NY strip, skirt, etc.). I don’t like to use thicker cut steaks since they (in my opinion) are better eaten on their own. A thin cut steak may not be enough on it’s own but goes very well with a caesar salad.
Ribeye Grilled Caesar Salad
Servings
2
servingsPrep time
10
minutesCooking time
10
minutesCalorieskcal
A leveled up caesar salad with lightly grilled lettuce and slices of a delicious ribeye steak.
Ingredients
1 1 ribeye (8oz)
1 tbsp 1 steak seasoning of choice
2 tbsp 2 bbq seasoning of choice
1 handful 1 croutons
1 tbsp 1 cracked black pepper
3 tbsp 3 olive oil
3 hearts 3 romaine lettuce
1/2 cup 1/2 parmesan cheese (block, shredded)
caesar dressing (amount is up to you)
Directions
- Rub olive oil over the steak and apply the steak seasoning to 1 side only. Cut the romaine hearts in half, coat the flat side with olive oil, and apply the bbq seasoning.
- Heat grill to 400 degrees F direct, throw the steak on the grill, and cook until you desired doneness (I prefer 125 degrees F), flipping at least once. Set aside and let rest.
- Set the romaine halves on the grill for only 30 seconds to 1 minute to achieve a little char. Remove from the grill, cut out the thick stem, and chop up the lettuce.
- Place the lettuce in a bowl and drizzle on as much caesar dressing as you'd like. Add the croutons, parmesan cheese, black pepper, steak (sliced), and dig in.
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