When was the last time you grilled your steak? When was the last time you grilled your salad? When was the last time you grilled your steak AND your salad?
Yeah, thought so. Allow me to guide your excursion down the flavor river of deliciousness to a grilled steak salad provided by Andria’s House Salad Dressing and Andria’s Brush On Steak Sauce (A.B.O.S.S.).
Grilled Steak Salad Ingredients required and desired:
1 beef steak — preferably a prime grade or dry-aged strip or ribeye.
1 head of fresh romaine lettuce.
Salt-I used kosher salt but sea salt will do.
Fresh ground pepper — I’d like to suggest the white variety for both steak and lettuce.
Granulated garlic — optional (but mandatory for me).
Crumbled gorgonzola or bleu cheese
Tomato-chopped or any other garnish you prefer.
Andria’s House Salad Dressing 16 oz. btl.
Andria’s Brush On Steak Sauce 15 oz. btl.
Let’s have look at the seasoned steak ready for the fire. Hitting it with salt, pepper, granulated garlic is usually all I need to season before I grill it:
It’s after the steak hits the fire that the Andria’s Brush On Steak Sauce takes it to the next level. Remember this is brush-on steak sauce. You don’t pour a puddle of this stuff on your plate and dunk each bite of steak in it like a heathen. This is to be brushed on after the steak has some char on it.
After hitting the hot coals on our trusty cast aluminum PK Grill, flip over to sear the other side and brush Andria’s Steak Sauce onto the steak with. Please accept my apology for the ugliest steak pic we’ve ever posted but it tasted great.
Set the steak aside and tent loosely with foil. While the steak rests we’ll prep and grill the head of romaine to complete our grilled steak salad.
Peel away outer leaves as the really leafy leaves will char to quickly while the rest of the lettuce will merely be warm. Romaine hearts could be procured to eliminate this step if desired.
Slice the romaine head right down the middle splitting it in half.
Now bring on the salt, pepper, and granulated garlic and introduce the lettuce to Andria’s House Salad Dressing:
The house dressing served at Andria’s Steakhouse is truly served in, well, a house, albeit a very large house in the quiet countryside setting in O’Fallon, Illinois which is a 15 minute drive from downtown St. Louis. I suggest visiting andrias.com to learn more about this fine establishment. The steak sauce and salad dressing can be purchased there as well.
The romaine halves are drizzled with Andria’s House Salad Dressing. Yep, we’re dressing it before we cook. Traditionally we’ve drizzled olive or grapeseed oil but wanted to feature the dressing for a different flavor profile:
Now onto the grill for some flame magic. Toss the lettuce onto the grill right over the same hot coals that grilled the steak. The blazing charcoal (and it better be blazing or don’t put it on) will caramelize natural sugars in the romaine and impart smokiness and flavor profile to the lettuce that many have never experienced because all they use romaine for is to get the Caesar salad dressing to their mouths:
Once the lettuce is charred all the way around (2–3 minutes per side depending on the heat of your fire) it should look like this:
Top the lettuce and the steak with tempered (room temp) Gorgonzola cheese, to get that gooey texture, and the chopped tomato. Drizzle a bit more Andria’s House Salad Dressing over the lettuce, pour a glass of red, and serve your grilled steak salad:
One steak and one head of romaine is a meal for two with lean protein that puts a plant on your plate. Sort of semi-healthy I think? The steak was delicious and had that distinctive flavor layer that only Andria’s can deliver and the lettuce brought forth a variety of flavors and textures. The exterior of the lettuce reminded me of the wilted garden lettuce my grandmother used to make but with a smoky charred goodness. The interior of the lettuce was warm and crunchy adding a contrasting texture to the salad. The extra splash of the house dressing complemented the dish without overpowering or dominating the flavor profile. Fresh, warm, smoky, charred, crunchy, cheesy and now toss on the sliced beef and you’ve got a fabulous, fiery, Ferrari ride to Flavortown!
If you have any questions or comments feel free to leave them below or send me an email.
Full Disclosure: Andria’s sponsors this website. Andria’s first appeared on this website 3 times in the first 2 weeks when it started and many years before they became a sponsor because we’ve been fans of Andria’s for decades and as in love today with the sauce as we were when we first tried it
- 1 beef steak-preferably a prime grade or dry-aged strip or ribeye.
- 1 head of fresh romaine lettuce.
- Salt-I used kosher salt but sea salt will do.
- Fresh ground pepper-I’d like to suggest the white variety for both steak and lettuce.
- Granulated garlic-optional but mandatory for me.
- Crumbled gorgonzola or bleu cheese
- Tomato-chopped or any other garnish you prefer.
- Andria’s House Salad Dressing 16 oz. btl.
- Andria’s Brush On Steak Sauce 15 oz. btl.
- Season the steak with salt and pepper and optional granulated garlic
- Sear the steak over a hot fire and then flip and brush the Andria’s Steak Sauce on the seared side of the steak
- Once the other side of the steak is charred, flip it over and brush on the Andria’s again
- Remove from the heat and prepare the salad
- Remove the outer leaves of the head of romaine to turn it into a giant heart of palm
- Slice lengthwise down the middle and drizzle with the salad dressing, salt and pepper
- Place the two halves of the romaine on a raging hot fire and sear on all sides to get a nice char
- Plate the grilled salad and top with sliced steak and sprinkle with the cheese and tomatoes