INGREDIENTS – Garlic – Flank steak – EVOO – Worcestershire sauce – Salt and pepper – Creamy basil chive dressing (on the blog) – Romaine lettuce – Cherry tomatoes
If you've never tried grilling Romaine lettuce, you're in for a treat with this version of a salad. The basil yogurt dressing is great to add to salads, add to sandwiches or dip your veggies into. Prepare a bigger steak than needed and you'll have more than one meal prepped after making your salad.
Prepare your dressing up to 5 days in advance. You will be able to enjoy this homemade dressing on many dishes. It takes just minutes to prepare!
Marinate your steak in a simple marinade. You can marinade it up to 2 days in advance.
Heat up your grill. For a medium rare result, you'll want to leave it on the grill about 5 minutes per side. 7 minutes will be more of a medium finish.
Save your Romaine lettuce to grill at the end. Use a lower temperature, less of a direct heat and give it 1-2 min to cook. A char will give it a nutty flavor but you don't want it burned or ashy.
Give the meat at least 5 minutes to rest after removing it from the grill to redistribute the juices. Then slice thin slices, cutting against the grain.
Assemble your salad. You can cut the Romaine lettuce into pieces or serve it whole, then slice the tomatoes into halves. Add your steak and dressing to finish it.