Slices of grilled steak make this recipe the perfect choice for a quick and easy salad supper.




  • In a mini chopper or a blender, combine mayonnaise, Parmesan, lemon juice, anchovies, 1/2 teaspoon of the garlic powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Puree until smooth and well combined, scraping down side of bowl if necessary.

  • Heat gas grill or grill pan to medium-high heat. Season steaks with remaining 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • Stack large leaves of romaine, and cut in half lengthwise along the rib. Then cut crosswise into 1-inch pieces. Repeat with remaining lettuce leaves and transfer lettuce to a large bowl.

  • Grill steaks for 4 to 6 minutes per side, depending on thickness or until meat registers 130 degree F on an instant-read thermometer for medium-rare. Grill an additional minute per side for medium. Remove steaks to a cutting board and tent with foil. Let rest 5 minutes.

  • Pulse dressing again to blend, then toss with lettuce. Divide salad equally among four plates. Thinly slice steak, then fan over salad on each plate, dividing evenly.

Nutrition Facts

333 calories; 22 g total fat; 89 mg cholesterol; 588 mg sodium. 8 g carbohydrates; 26 g protein;