Grilled Steak and Roasted Corn Salad | Creamy Caesar Dressing | Weber Kettle Grill | Barlow BBQ

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat and calories, while pork loin is generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy, while canola oil is often cheaper.

Light charcoal in a charcoal chimney filled 3/4 of the way with charcoal and wait about 15 minutes.

Prepare the dressing by blending 3 cloves of crushed garlic, mustard, fresh lemon juice, Parmesan cheese, honey, and Worcestershire sauce.

Add olive oil to the blender mixture and pulse to combine.

Transfer the mixture to a bowl and mix with Greek yogurt and half-and-half, whisking gently to avoid overmixing.

Once the charcoal is ready, place New York strip steaks on the grill after brushing with olive oil and dusting with Montreal steak seasoning.

Grill the steak over direct heat until seared on one side, then flip and sear the other side.

Remove the steaks from the grill and let them rest.

Place corn on the grill to roast, turning occasionally until fully roasted.

Slice the kernels off the cob after roasting and mix with the salad ingredients.

Slice romaine lettuce in half lengthwise and add dressing to the serving dish.

Layer toppings including cucumber, red onion, shredded Parmesan cheese, crispy onions, and croutons on the lettuce.

Add the grilled steak slices and roasted corn on top, finishing with more cheese and sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary