This meal is not my typical dietitian-healthy meal. It has steak and bacon. I would normally not serve two sources of red meat in one meal, but it works with this meal. I made grilled romaine salad for my family and they all seemed a little skeptical. Is there any benefit to grilling the lettuce? No, but it is something different. It has a smokey taste which ties in well with the steak. If you use a charcoal grill, you get even more great grill flavor. I haven't tried yet, but I would try cooking the lettuce on a cedar plank the same way you would with fish on a cedar flank.
To grill salad ingredients, you just have to make sure they don't burn or dry out. For the onions, I wrapped them in foil. For the romaine lettuce, lightly coat with olive oil and make sure you do not put it over the flames until the end. Let it sit over burners that are no turned on for the first 5 minutes, then lay over low flames for 4 minutes turning once.
What you'll need:
- 2 steak tenderloins, 4oz each
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1/2 tsp minced garlic
- pinch of salt
- 1/3 cup sliced red onion
- 1 head romaine, medium sized, cut in half lengthwise
- 1/2 tomato, chopped
- 1/4 cup plain nonfat Greek yogurt
- 2 tsp apple cider vinegar
- 1 tsp dried dill
- 1/2 tsp minced garlic
- 1 tsp chopped fresh chives
- 2 pieces center cut bacon
What to do:
1. Combine steak and the next 6 ingredients (through garlic) in a bag and mix. Let steak marinate about 30 - 40 minutes.
2. On the stove, cook bacon in a pan over medium-high heat. Let cool; crumble into small pieces.
3. Heat one side of the grill to medium-high heat.
4. Combine yogurt and the next 4 ingredients (through chives); set aside. Wrap onion in foil. Cook on the grill about 10 minutes. Sprinkle steak with a pinch of salt just before grilling. Cook steak on grill about 5 minutes each side for medium doneness. Serve 1 steak with half the lettuce, onion, tomato, yogurt dressing, and top with bacon.
To grill salad ingredients, you just have to make sure they don't burn or dry out. For the onions, I wrapped them in foil. For the romaine lettuce, lightly coat with olive oil and make sure you do not put it over the flames until the end. Let it sit over burners that are no turned on for the first 5 minutes, then lay over low flames for 4 minutes turning once.
Grilled Steak and Grilled Romaine Salad
What you'll need:
- 2 steak tenderloins, 4oz each
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1/2 tsp minced garlic
- pinch of salt
- 1/3 cup sliced red onion
- 1 head romaine, medium sized, cut in half lengthwise
- 1/2 tomato, chopped
- 1/4 cup plain nonfat Greek yogurt
- 2 tsp apple cider vinegar
- 1 tsp dried dill
- 1/2 tsp minced garlic
- 1 tsp chopped fresh chives
- 2 pieces center cut bacon
What to do:
1. Combine steak and the next 6 ingredients (through garlic) in a bag and mix. Let steak marinate about 30 - 40 minutes.
2. On the stove, cook bacon in a pan over medium-high heat. Let cool; crumble into small pieces.
3. Heat one side of the grill to medium-high heat.
4. Combine yogurt and the next 4 ingredients (through chives); set aside. Wrap onion in foil. Cook on the grill about 10 minutes. Sprinkle steak with a pinch of salt just before grilling. Cook steak on grill about 5 minutes each side for medium doneness. Serve 1 steak with half the lettuce, onion, tomato, yogurt dressing, and top with bacon.
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