Grilled steak with caesar salad

Prep 10 min
Total 35 min
Serves 4

Crisp fall temperatures are perfect for barbecuing.

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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.

 

Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.

Nutrition

Calories 461
Protein 35 g
Carbohydrates 22 g
Fat 26 g
Fibre 6 g
Sodium 326 mg
Excellent source of vitamin B6
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Chatelaine Quickies: How to cook steak in the oven

Issue: September 2017

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Photo credit: Photo, Erik Putz.

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