Hail-to-Caesar Beef Steak Salad

This is a kid-friendly recipe for a beef steak Caesar salad that the whole family will enjoy — easy to make and flavourful! If you don’t feel like making the Caesar dressing, you can substitute 1 cup (250 mL) of your favourite store-bought light Caesar dressing.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 ¼ cup (50 mL) barbecue sauce
 2 tbsp (30 mL) balsamic vinegar
 1 lb (500 g) Beef Strip Loin Grilling Steak, about 3/4 inch(2 cm) thick
 ¼ cup (50 mL) vegetable oil
 ¼ cup (50 mL) light mayonnaise
 ⅓ cup (75 mL) grated Parmesan cheese
 1 tbsp (15 mL) lemon juice
 1 tbsp (15 mL) Dijon mustard
 2 cloves garlic, minced
 1 tsp (5 mL) Worcestershire sauce
 Salt and pepper
 1 head romaine lettuce, torn into bite-size pieces (about 10 cups /2.5 L)

1

Combine barbecue sauce and balsamic vinegar in shallow bowl. Add steak, turning to coat. Marinate for 15 minutes.

2

Meanwhile whisk together oil, mayonnaise, 2 tbsp (30 mL) Parmesan cheese, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and salt and pepper to taste in large bowl.

3

Pat steaks dry with paper towel; season as desired with salt and pepper. Discard marinade. Grill on greased grill over medium-high heat with lid closed about 6 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Transfer to cutting board and tent with foil; let stand for 5 minutes. Meanwhile, toss lettuce with dressing and remaining Parmesan; divide among 6 plates. Slice steak into thin slices and place steak strips on salads.

Ingredients

 ¼ cup (50 mL) barbecue sauce
 2 tbsp (30 mL) balsamic vinegar
 1 lb (500 g) Beef Strip Loin Grilling Steak, about 3/4 inch(2 cm) thick
 ¼ cup (50 mL) vegetable oil
 ¼ cup (50 mL) light mayonnaise
 ⅓ cup (75 mL) grated Parmesan cheese
 1 tbsp (15 mL) lemon juice
 1 tbsp (15 mL) Dijon mustard
 2 cloves garlic, minced
 1 tsp (5 mL) Worcestershire sauce
 Salt and pepper
 1 head romaine lettuce, torn into bite-size pieces (about 10 cups /2.5 L)

Directions

1

Combine barbecue sauce and balsamic vinegar in shallow bowl. Add steak, turning to coat. Marinate for 15 minutes.

2

Meanwhile whisk together oil, mayonnaise, 2 tbsp (30 mL) Parmesan cheese, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and salt and pepper to taste in large bowl.

3

Pat steaks dry with paper towel; season as desired with salt and pepper. Discard marinade. Grill on greased grill over medium-high heat with lid closed about 6 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Transfer to cutting board and tent with foil; let stand for 5 minutes. Meanwhile, toss lettuce with dressing and remaining Parmesan; divide among 6 plates. Slice steak into thin slices and place steak strips on salads.

Hail-to-Caesar Beef Steak Salad
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