Grilled steak with caesar salad


  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Grilled steak with caesar salad

Photo, Erik Putz.

Chatelaine Triple Tested

Crisp fall temperatures are perfect for barbecuing.


  • 1 large red onion, cut into 8 wedges

  • 3 romaine hearts

  • 2 heads radicchio, divided

  • 1 1/2 tbsp olive oil, divided

  • 750 g bone-in rib steak, (1 1/2 in. thick), at room temperature

  • 1 3/4 tsp Montreal steak spice

  • 1 tsp ancho chili powder

  • 2 lemons, halved

  • 1 cup shaved parmesan

  • balsamic vinegar, (optional)

  • salt

  • pepper


  • PREHEAT barbecue to medium-high. Brush onion and lettuces with 1 tbsp of the oil and arrange on a platter. Brush steak with remaining ½ tbsp oil, then sprinkle and pat with steak spice and ancho chili powder on both sides.

  • OIL grill. Cook steak, 6 to 8 min per side for medium-rare. Transfer to a cutting board and let stand, loosely tented with foil, for 10 min before slicing across the grain.

  • GRILL vegetables, flipping once, until tender: onion, 6 min; romaine and radicchio, 1 min. Grill lemons, 3 min.

  • DIVIDE steak, onion, romaine, radicchio and lemons among 4 plates. Sprinkle parmesan over romaine and drizzle vinegar over radicchio. Sprinkle with salt and pepper.

Chatelaine Quickies: How to cook steak in the oven

Nutrition (per serving)

Calories 461, Protein 35g, Carbohydrates 22g, Fat 26g, Fibre 6g, Sodium 326mg.
Excellent source of vitamin B6.

Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.