Date Night Grilled Steak Caesar Salad




Let’s talk about salads for a second, shall we.

Honestly, salads for me have always been like pureed soups. Can they be delicious? Yes. But I’m constantly left hungry, and rarely satisfied. When I was a kid, eating a salad was punishment. I hated it. I totally get why salads are great for me, and should be a far more important element to our daily food love, but the uphill climb for me from burger to salad is a steep, steep mountain.

Then a few years ago, I discovered warm salads. Game changer for me. Major.


I created this salad to serve two, as a date night meal. Or good friends. Or one super hungry dude.

In our house, date night is extremely important. Taking the time to share a meal & conversation, without the TV streaming away in the background, is invaluable.


Grilled Steak Caesar Salad

Serves 2

For the steak & spice rub;

1 1lb strip loin

1 tbsp paprika

1 teaspoon ground mustard

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon sea salt

1/2 teaspoon black ground pepper

2 teaspoons olive oil

1 tablespoon butter

For the salad;

2 romaine hearts

2 slices of crusty bread

1 garlic clove

1 tablespoon olive oil

1/4 cup sliced radishes

1/2 cup radish sprouts

10 cherry tomatoes, on the vine

2 eggs

Parmesan cheese, shaved

For the dressing;

2 tablespoons mayo

1 tablespoon fresh squeezed lemon juice

1 teaspoon worcestershire

1 tablespoon parmesan, grated

Pinch of salt & pepper

Bring a saucepan of water to a boil. Carefully drop in your eggs, and soft-boil for 6 1/2 minutes. Immediately transfer your eggs to an ice bath to chill.

In a small dish, combine your mayo, parmesan, lemon juice, and worcestershire. Season with salt & pepper. Set aside.

Heat a griddle pan over medium high. While the pan is getting nice and smoking hot, mix together all of your steak rub spices. Coat the steak with your olive oil, and then rub your steak spice all over. Drop your steak your pan, and grill for 3 minutes. Flip, and toss in your butter. Baste the butter over the steak while grilled the other side for 3 minutes (steak will be medium rare, cook longer if desired). Rest on a rack for a least 6 minutes.

In the same pan, grill your romaine heart for 30 seconds per side, until charred.

Drizzle 1 tablespoon of olive oil over your bread, and rub all over with your garlic. Grill until both sides are nice and toasty. Place your tomatoes on the grill for 2 minutes, until the bottoms are bruised.

Carefully remove the shells from your eggs. Thinly slice your steak.

Build your salad.

Swipe 1 tablespoon of dressing on the base of your board. Add your grilled romaine & sliced steak. Slice your toast into strips, and top with parmesan shavings, sprouts, and radishes. Serve with your eggs and extra dressing.


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