Healthy and delicious Caesar salad, which can be prepared on a picnic. Its main components are grilled whole fried Romano lettuce hearts, striploin steak, sliced, and, most importantly, the original refueling, without which it is difficult imagine the taste of this salad. Gas station can be prepared in advance from Greek yogurt, grated parmesan, lemon juice, Dijon mustard, olive oil, garlic, oregano and anchovies, which enhance her taste. Refueling is in harmony with flavored juicy beef, and toasted salad листьями. 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Steak and Romano Salad
- 2 striploin steaks 2.5 cm thick. (Approximately 0.7 total kg.), cut off excess fat
- 2 Romano lettuce cores, sliced lengthwise
- 1 tbsp. l olive oil + extra to grease grill and salad
Gas station
- 0.5 tbsp. plain Greek yogurt with a fat content of 2%
- 3 tbsp. l grated parmesan
- 1 tbsp. l + 1 tsp freshly squeezed lemon juice
- 1 tbsp. l Dijon mustard
- 1 tbsp. l olive oil
- 0.5 tsp dried oregano
- 3 anchovies
- 1 small clove of garlic, chopped
Recipes with similar ingredients: beef, romaine lettuce, cheese parmesan, anchovies, oregano
Recipe preparation:
- Dressing: mix in a blender or food processor yogurt, parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 tsp salt and 1 tsp. black pepper and whisk until smooth. Cover and refrigerate at least 30 minutes. Refueling can be stored in the refrigerator for up to 3 days.
- Preheat the grill to moderate heat. Lightly grease the grill. grilling olive oil.
- Steak and Romano salad: sprinkle steaks with salt and black pepper and fry for about 5 minutes on each side for a weak roasting. Lay on a cutting board and let the meat rest in for 8 minutes.
- Lubricate the salad slices with olive oil, sprinkle with a pinch of salt and black pepper. Grill without turning until salad charred and will not fade, about 2 minutes. Transfer to a dish. Cut the steaks into slices and lay on top of the salad. Sprinkle dressing and serve.
