Grilled Sirloin Caesar Salad Recipes

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GRILLED STEAK CAESAR SALAD



Grilled Steak Caesar Salad image

Beefy, cheesy and easy--a true Caesar pleaser!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1/4 cup olive or vegetable oil
1/4 cup fat-free cholesterol-free egg product
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 large clove garlic, finely chopped
1 lb boneless beef top sirloin steak, 1 inch thick
1 tablespoon freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 cup garlic-flavored croutons
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
  • Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
  • In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

GRILLED CAESAR SALAD



Grilled Caesar Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

Steps:

  • Preheat a grill to medium-high heat.
  • In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
  • Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
  • Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
  • Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

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