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Friday, December 31, 2010

Grilled Steak Caesar Salad for Two

About This Recipe

This is a quick and healthy one-dish meal with plenty of protein, healthy monosaturated fat, fiber, and good clean carbs.  The Rosemary in the beef adds a nice dimension, but has the added benefit of neutralizing HCAs (cancer-causing substances) that form when meat is cooked at high temperatures.


  • 1/2 Cup Kickazz Caesar Salad Dressing (Recipe HERE
  • 2 8-oz Tenderloin Filets (or other lean steak)
  • 2 T. Extra Virgin Olive Oil
  • 2 Cloves Garlic (finely minced or pressed)
  • 1 tsp. Fresh Rosemary (finely minced) or 1/2 tsp. dried finely crumbled
  • Fresh Ground Pepper and Salt to taste
  • 8-10 Cups loosely packed Romaine Cut or Torn into bite size pieces
  • 1 Cup Croutons
  • 1/4 of a Medium Red onion, sliced thin (optional)
  • 3/4 Cup Shredded Parmesan Cheese
  • Anchovy fillets (optional)


  1. Combine Garlic and Olive Oil in a small cup and allow the garlic to infuse into the oil for at least 30 minutes.  This can be done a day ahead, and left on the kitchen counter at room temperature overnight.
  2. Brush both sides of each filet with the garlic infused oil and some of the garlic bits.
  3. Sprinkle both sides of each filet with the rosemary, and fresh ground pepper and salt to taste.
  4. Grill to desired temperature, allow steaks to rest for 20 minutes after grilling, and slice each steak into thin strips.
  5. Combine romaine, croutons, onion, 3/4 of the Parmesan cheese, and 3/4 of the dressing into a medium salad bowl and toss to thoroughly to coat all leaves.
  6. Divide salad mixture among two large plates and top with steak strips.  Sprinkle with remaining Parmesan Cheese and drizzle with remaining dressing. Garnish with anchovy fillets.
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