Caesar Salad with Grilled Striploin Steak

Ingredients:

Steak and Romaine Lettuce

• 2 striploin steaks, 2.5 cm thick (about 0.7 kg total), trim off excess fat
• 2 romaine lettuce hearts, slit lengthwise
• 1 tbsp olive oil + extra for greasing grill grates and salad

Refueling

• 0.5 cup plain Greek yogurt, 2% fat
• 3 tbsp. l. grated parmesan
• 1 tbsp + 1 tsp freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp. l. olive oil
• 0.5 tsp dried oregano
• 3 anchovies
• 1 small clove of garlic, chopped

Preparation:

1. RefuelingIn a blender or food processor, combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt, and 1 teaspoon black pepper. Blend until smooth. Cover and refrigerate for at least 30 minutes. The dressing can be stored in the refrigerator for up to 3 days..
2. Preheat the grill to medium heat. Lightly brush the grill grates with olive oil.
3. Steak and Romaine LettuceSeason the steaks with salt and black pepper and cook for about 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 8 minutes.
4. Brush the lettuce slices with olive oil and sprinkle with a pinch of salt and black pepper. Grill, without turning, until charred and wilted, about 2 minutes. Transfer to a platter. Slice the steaks and place on top of the lettuce. Drizzle with dressing and serve.