Categories: Salad
Ingredients
- Dressing:
- 1/2 cup 2 percent plain Greek yogurt
- 3 tablespoons grated Parmesan
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 3 anchovies
- 1 small clove garlic, chopped
- Kosher salt and freshly ground black pepper
- Steak and Romaine:
- 1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
- Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 2 romaine hearts, split lengthwise and core trimmed
Directions
- For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
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For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
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Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
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Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.