Grilled Steak Caesar Salad

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:

Perfect for summer barbecuing, this crowd-pleasing Caesar salad turns into a main when topped with grilled flank steak and grilled baguette “croutons.”

Recipe tags: beef base, easy difficulty, lunch, beef, grilling

Ingredients

Quantity Ingredient
5 Tbsp olive oil
2 Tbsp Better Than Bouillon® Roasted Beef Base
⅔ cup Caesar dressing, divided
2 Tbsp freshly squeezed lemon juice
1½ lb flank steak
½ baguette
1 large clove garlic (whole)
⅛ tsp salt
8 cup packed chopped romaine lettuce
2 cup halved cherry tomatoes
½ cup shaved Parmesan cheese
Lemon wedges, for serving

Directions

  • 1

    In large bowl, whisk together 4 tbsp oil, Roasted Beef Base, 2 tbsp Caesar dressing and lemon juice. Coat steak with marinade and let stand in refrigerator for 15 minutes and up to 4 hours.

  • 2

    Preheat grill to medium-high heat; grease grates well.

  • 3

    Remove steak from marinade and shake off excess (discard marinade). Grill, turning once, for 8 to 12 minutes for medium rare or until instant-read thermometer registers 130°F when inserted into thickest part of steak. (Alternatively, grill to preferred doneness.) Let steak rest, covered loosely with foil, for at least 5 minutes before slicing thinly against the grain.

  • 4

    Meanwhile, brush baguette with remaining oil. Grill, turning once, for 2 to 4 minutes or until grill-marked and toasted. Rub garlic clove all over and season with salt. Dice baguette into 1-inch chunks.

  • 5

    In another large bowl, toss romaine with remaining Caesar dressing until coated. Divide among 6 plates. Top with steak slices, cherry tomatoes and grilled baguette “croutons.” Garnish with Parmesan and serve with lemon wedges.

Tip: Substitute romaine lettuce with kale, escarole or arugula if preferred.