Jen Widerstrom's Grilled Steak and Caesar Salad Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin can be more budget-friendly.

Take a head of romaine lettuce and cut off the butt.

Tear the romaine lettuce into bite-sized pieces.

In a mixing bowl, combine the torn romaine lettuce with croutons and parmesan cheese.

In a separate bowl, prepare the dressing by adding Dijon mustard, anchovy paste, Worcestershire sauce, juice from half a lemon, two cloves of garlic, two tablespoons of parmesan cheese, one raw egg, and a cup of hot sauce.

Blend the dressing ingredients together until smooth, or mash and whisk if a blender is not available.

Drizzle olive oil into the dressing mixture and blend again until combined.

Season the salad with salt and pepper to taste and toss to coat the lettuce evenly.

Preheat the grill and season the steak with olive oil, salt, black pepper, and garlic powder, massaging it in.

Grill the steak for about 3-5 minutes on one side, then flip and grill for another 3-4 minutes, checking for doneness.

Remove the steak from the grill and let it rest briefly before slicing.

Slice the grilled steak and serve it on top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens