Grilled steak with caesar salad
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- Prep Time10 mins
- Total Time35 mins
- Makes4 servings
Photo, Erik Putz.
Crisp fall temperatures are perfect for barbecuing.
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 35g, Carbohydrates 22g, Fat 26g, Fibre 6g, Sodium 326mg.
Excellent source of vitamin B6.
Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.