Grilled Romaine Beef Salad
BY: Snake River Farms
- 1 package (1 lb.) Snake River Farms Steak Cuts Buy Now
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 sprigs rosemary, chopped
- 1 1/2 teaspoons Kosher salt
- Fresh ground pepper, to taste
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 anchovies, chopped
- 1 tablespoon red wine vinegar
- 1 clove garlic, chopped fine
- 1 1/2 teaspoons Dijon mustard
Grilled Romaine & Assembly
- 1 head Romaine lettuce
- Olive oil
- Kosher salt
Combine olive oil, garlic, rosemary, salt and pepper in a shallow bowl or resealable plastic bag. Add steak cuts and allow to marinate for at least an hour.
INDOORS Coat a grill pan or skillet with a thin layer of vegetable oil and heat over medium high. When the pan is hot, add steak cuts and cook, turning frequently until desired degree of doneness is reached. The steak cuts vary in size so remove smaller pieces as they cook. Steak cuts cook quickly and all pieces should cook in about 10 minutes.
OUTDOORS Skewer the steak chunks or use a grill basket to keep the small pieces from falling into the coals Heat the grill to high heat (500 or more). If using skewers, allow the beef to grill, rotating 1/4 turn every 2 minutes. These pieces will cook quickly and be ready in 8 to 10 minutes. If using a grill basket, turn the steak chunks every 2 minutes until desired doneness is reached, about 8 minutes for medium rare.
Regardless of the method used to cook, please note the steak cuts vary in size. Cooking all of the pieces to the exact degree of doneness is not always possible. Revel in the differences as you bite into each one. Remove finished steak cuts from the grill and allow to rest while you prepare the rest of the salad.
Combine all ingredients in a blender and process until just smooth. Can be prepared up to 1 day prior to using.
Cut the romaine in half lengthwise. Remove any brown outer leaves and wash under running water. Pat dry with paper towels and set cut side down on a wire rack.
Time this step so you're ready to grill the Romaine when the steak cuts come off the grill or skillet. Brush olive oil on the flat side of the Romaine. While the surface is still blazing hot, place the lettuce cut side down on the grill for 1 or 2 minutes. The idea here is to do a quick char, but not cook the lettuce.
Place the lettuce so the grilled side is up. Using a spoon or squirt bottle, add dressing to the romaine. Arrange cooked steak cuts on the side. Optional: place heirloom tomatoes on the plate for a nice acidic contrast to the steak. Serve!