Don’t sleep on steak salad, a super way to get your delicious, high-quality protein AND eat your greens. Warm, tendergrilled grassfed Aussie beef meets cool, creamy, and refreshing caesar salad, and have a summer fling.
1 pound Australian beef strip loin, rib eye or tenderloin steaks
3 tablespoons balsamic vinegar
3 tablespoons olive oil
coarse salt and freshly ground pepper, to taste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons plain yogurt or buttermilk
2 tablespoons Parmesan cheese, grated
½ teaspoon anchovy paste (optional)
few drops Tabasco (optional)
2 heads Romaine lettuce, trimmed to hearts, leaves separated and chopped
2 slices Proscuitto, sliced and fried until crispy
½ cup croutons
To prepare: Combine balsamic vinegar and olive oil, brush half over both sides of beef. Season to taste with salt and pepper. Allow meat to rest 10 minutes at room temperature.
Preheat grill to medium high and sear the beef 3-5 minutes each side for medium rare, depending on thickness, or until cooked as desired. Brush meat during the grilling with reserved vinegar and oil. Transfer to a board and let rest 5-10 minutes before slicing diagonally.
Whisk together dressing ingredients and toss through Romaine lettuce leaves to coat. Lay leaves on plates or a platter and scatter over fried Proscuitto pieces and croutons.
To serve: Arrange beef over lettuce leaves and scatter with the extra Parmesan cheese.
For a keto-friendly version:
For a paleo-friendly version:
For a Whole-30 friendly version: