Grilled Steak and Romaine Salad with Creamy Herb Dressing

Ingredients

• ribeye steaks

• 1/2 cup olive oil

• zest & juice of 1 lime

• 4 cloves garlic, minced

• salt and pepper, to taste

• 2 bone-in ribeye steaks

• grilled romaine salad:

• 1 heart of romaine, cut in half lengthwise

• olive oil, for grilling

• 1/2 cup cherry tomatoes, cut in half

• creamy dill dressing:

• 1/2 cup olive oil

• 1/4 cup greek yogurt

• 1 tbsp water

• 2 tbsp fresh dill

• handful fresh parsley

• 1 clove garlic

• juice of ½ lemon

• salt & pepper, to taste

Directions

Combine olive oil, zest and juice of a lime, garlic, salt, and pepper in a small bowl. Place ribeye steaks and marinade in a plastic bag. Marinade for at least an hour but not more than 12 hours.

Drizzle romaine with olive oil and season with salt and pepper. Preheat your grill (or a grill pan) to medium heat. Grill steaks for 4-6 minutes, flip and cook until desired doneness. Add romaine halves and grill cut sides down until tender and showing grill marks, about 2 minutes.

For the dressing, blend olive oil, yogurt, water, dill, parsley, garlic, lemon juice, salt and pepper in a blender until smooth. Serve steak in slices over grilled romaine, topped with halved tomatoes, and creamy herb dressing.

Product used in this recipe:

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