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:

Get­ting a great, even sear on the PK Grill

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.

***Editor’s Note ~ No such thing as an ugly steak!

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.

A bor­ing old head of let­tuce about to become extra­or­di­nary

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.

We prob­a­bly could’ve removed a few more of those out­er leaves

Slice the romaine head right down the mid­dle split­ting it in half.

Halved and ready to go

Now bring on the salt, pep­per, and gran­u­lat­ed gar­lic and intro­duce the let­tuce to Andria’s House Sal­ad Dress­ing:

Tak­ing our patent­ed grilled romaine to a whole oth­er lev­el and nev­er turn­ing back!

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 andri​as​.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:

I love how the droplets cling to the side of the let­tuce!

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:

Time for some CHAR!

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:

Char is not just glo­ri­ous on steak, it’s also amaz­ing on sal­ad

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:

Now that’s my kind of sal­ad. 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

Grilled Steak Sal­ad
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Grilled steak AND grilled sal­ad form the per­fect steak sal­ad uti­liz­ing the amaz­ing fla­vors from Andria’s Brush On Steak Sauce and house sal­ad dress­ing
Ingre­di­ents
  • 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.
Instruc­tions
  1. Sea­son the steak with salt and pep­per and option­al gran­u­lat­ed gar­lic
  2. Sear the steak over a hot fire and then flip and brush the Andria’s Steak Sauce on the seared side of the steak
  3. Once the oth­er side of the steak is charred, flip it over and brush on the Andria’s again
  4. Remove from the heat and pre­pare the sal­ad
  5. Remove the out­er leaves of the head of romaine to turn it into a giant heart of palm
  6. Slice length­wise down the mid­dle and driz­zle with the sal­ad dress­ing, salt and pep­per
  7. Place the two halves of the romaine on a rag­ing hot fire and sear on all sides to get a nice char
  8. Plate the grilled sal­ad and top with sliced steak and sprin­kle with the cheese and toma­toes
 

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