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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Strip Steak with Grilled Caesar Salad
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Strip Steak with Grilled Caesar Salad

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Strip Steak with Grilled Caesar Salad

Juicy grilled strip steak with charred romaine hearts drizzled in creamy Caesar dressing.
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Tender, juicy strip steaks paired with smoky grilled romaine hearts, drizzled with a creamy homemade Caesar dressing and sprinkled with Parmesan. This easy, flavorful dish is perfect for a standout summertime dinner.

Ingredients

Scale

4 (12-ounce) Certified Angus Beef ® strip steaks (1 1/4-inch thick)

1/2 cup Greek yogurt

1/4 cup mayonnaise

1/2 cup grated Parmesan cheese, divided

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 teaspoon anchovy paste (Optional, replace with 1/4 teaspoon kosher salt if not using)

1 teaspoon fresh minced garlic

1–1/4 teaspoons freshly cracked black pepper, divided

2 teaspoons coarse kosher salt

Spray oil (or extra olive oil for brushing on romaine)

2 romaine hearts, cut in half lengthwise

Instructions

1. Prepare Caesar Dressing:

  • In a mixing bowl, whisk together Greek yogurt, mayonnaise, 1/4 cup Parmesan, lemon juice, olive oil, Worcestershire sauce, anchovy paste (or salt), garlic, and 1/4 teaspoon black pepper. Refrigerate until ready to use.

2. Grill the Steaks:

  • Preheat the grill to medium-high heat. Season the strip steaks with 2 teaspoons salt and remaining black pepper.
  • Grill the steaks for 5 to 7 minutes per side, or until they reach your desired doneness (medium rare is recommended). Remove the steaks from the grill and let them rest for 5 to 10 minutes, loosely covered with foil.

3. Grill the Romaine:

  • Increase the grill heat to high (or use the remaining heat from the charcoal).
  • Lightly spray or brush the cut sides of the romaine hearts with oil. Grill the romaine for 1 to 2 minutes, just long enough to create a char without wilting the lettuce.

4. Serve:

  • Serve the romaine hearts whole or chopped. Drizzle with Caesar dressing and sprinkle with the remaining Parmesan.
  • Thinly slice the steaks and arrange them on top of the grilled romaine. Garnish with additional Parmesan if desired.

Notes

Pair this dish with a glass of robust red wine, like Cabernet Sauvignon, for an elevated dining experience.

For added crunch, sprinkle some croutons over the salad before serving.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.