Name: Ribeye’s and Grilled Romaine Caesar Salad
Ingredients: 2 Ribeye Steaks; salt and pepper; 2 large heads romaine lettuce, cut in half lengthwise; freshly grated parmesan cheese, optional; 1 cup mayonnaise; Juice of 1 lemon; 2 tsp anchovy paste; 2 garlic cloves, minced; 2 tsp dijon mustard; 1 tbsp red wine vinegar; ½ tsp salt; ¼ tsp pepper

CategoryMain Dishes

Serves 4

Total Time30 mins

2 Ribeye Steaks

salt and pepper

2 large heads romaine lettuce, cut in half lengthwise

freshly grated parmesan cheese, optional

For the Caesar Dressing

1 cup mayonnaise

Juice of 1 lemon

2 tsp anchovy paste

2 garlic cloves, minced

2 tsp dijon mustard

1 tbsp red wine vinegar

½ tsp salt

¼ tsp pepper

Remove steaks from the refrigerator and allow them to come to room temperature before grilling.
Preheat grill to high heat. While the grill is heating, in a small bowl whisk together the ingredients for the caesar dressing and set aside.

Season both sides of the steaks liberally with salt and pepper. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest before serving.

Lower the heat on the grill to medium-low. Cut romaine lettuce heads in half lengthwise and drizzle cut sides with extra virgin olive oil and season with salt and pepper. Place lettuce cut side down on the grill and cook for 2-3 minutes per side. Remove lettuce from the grill and transfer it to a serving platter. Drizzle grilled romaine with the desired amount of caesar dressing and sprinkle with freshly grated parmesan cheese, if using. Slice steaks and serve alongside grilled romaine.

Ingredients