Ingredients
-
1
large red
onion
, cut into 8 wedges
-
3
romaine hearts
-
2
heads
radicchio
, divided
-
1 1/2 tbsp
olive oil
, divided
-
750 g
bone-in rib
steak
, (1 1/2 in. thick), at room temperature
-
1 3/4 tsp
Montreal
steak spice
-
1 tsp
ancho
chili powder
-
2
lemons
, halved
-
1 cup
shaved
parmesan
-
balsamic
vinegar
, (optional)
-
salt
-
pepper
Instructions
- PREHEAT barbecue to medium-high. Brush onion and lettuces with 1 tbsp of the oil and arrange on a platter. Brush steak with remaining ½ tbsp oil, then sprinkle and pat with steak spice and ancho chili powder on both sides.
- OIL grill. Cook steak, 6 to 8 min per side for medium-rare. Transfer to a cutting board and let stand, loosely tented with foil, for 10 min before slicing across the grain.
- GRILL vegetables, flipping once, until tender: onion, 6 min; romaine and radicchio, 1 min. Grill lemons, 3 min.
- DIVIDE steak, onion, romaine, radicchio and lemons among 4 plates. Sprinkle parmesan over romaine and drizzle vinegar over radicchio. Sprinkle with salt and pepper.
Chatelaine Quickies: How to cook steak in the oven
Nutrition (per serving)
- Calories
- 461,
- Protein
- 35 g,
- Carbohydrates
- 22 g,
- Fat
- 26 g,
- Fibre
- 6 g,
- Sodium
- 326 mg.
- Excellent source of
- vitamin B6
Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.
