Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.
Grilled steak with caesar saladBy Chatelaine
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Crisp fall temperatures are perfect for barbecuing.
- 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)
- 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
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Nutrition (per serving)
- 35 g,
- 22 g,
- 26 g,
- 6 g,
- 326 mg.
- Excellent source of
- vitamin B6