Petes Total Food

This steak salad is proof that salads can be just as satisfying as any main course. Tender, perfectly seared steak is paired with crisp, fresh vegetables and tossed in a flavorful dressing for a hearty, well-balanced meal that’s packed with bold flavor in every bite.

Prep Time: 25 Minutes | Cook Time 25 Minutes | Serves: 4 | See Full Video Below

Ingredients:

• 1 1/2 lbs Ribeye Steak (Or any steak you like…I used a New York Strip)
• 1 Head of Romaine Lettuce
• 1 Cup Cherry Tomatoes
• Rustic Bread (I used Italian)
• Olive Oil for Brushing
• Salt and Black Pepper to taste

Caesar Dressing:

• 1/4 Cup Mayonnaise 
• 1/4 Cup Grated Parmigiano Reggiano
• 2 Anchovy Fillets Minced
• 1 tsp Dijon Mustard
• 1/2 tsp Minced Garlic
• 1/4 Cup Buttermilk
• 1 1/2 tsp Fresh Lemon Juice

Directions:

• Start by generously seasoning the steak with kosher salt and pepper, then set aside
• To make the caesar dressing mix the mayonnaise, grated parmesan, minced anchovy fillets, mustard and minced garlic in a medium bowl
• Mix well then slowly pour in the buttermilk as you continue to whisk
• Once combined mix in the lemon juice then set in the fridge to chill
• Next take the head of romaine lettuce and cut it in half lengthwise and then cut each half in half again
• Make sure to wash the leaves and dry extremely well
• When the leaves are finally dry, brush them with olive oil
• Flip the leaves and brush all sides, then set the leaves on a tray 
• Next slice 1-2 pieces of bread for each plate
• Brush the bread with oil just like the leaves
• Do both sides then set the bread aside
• Finally cut the cherry tomatoes in half and set in a small bowl
• Turn the grill on to medium heat, about 325 – 375 degrees Fahrenheit
• Place the steak on one side for 5 minutes then flip and cook another 5 minutes or until the internal temperature reaches 125 degrees
• Once the steak gets to temperature, remove it and immediately place the leaves on
• Flip the leaves after 1-2 minutes and remove after another 1-2 minutes
• Finally grill the bread for 3-4 minutes per side
• Cut the steak to reveal a gorgeous medium-rare 
• To plate, get 1/4 of the grilled leaves, 1-2 pieces of bread, 1/4 cup of halved cherry tomatoes and 1/4 – 1/2 lb of thinly sliced steak
• Drizzle the chilled caesar dressing over everything, serve immediately and enjoy!