Grilled Pumpkin Caesar Salad with Steak
October 19th, 2012
I am in the middle of an insane cleaning binge. The kind I have not seen the likes of since I was pregnant 3 years ago. (Nope- not pregnant now- just crazy). I am doing things like color coordinating my baking sprinkles and salt bowls. That is just the kitchen.
Tomorrow comes the closets and the storage room.
My mom and my older brother have been graciously helping me on my crazy rampage- so nice huh?? I sorta trapped them into doing it, but still, so nice.
But the least I could do was whip them up lunch as I forced them into helping me recycle about 200 pounds of magazines and hand wash my chandeliers crystal by crystal. I made them this Grilled Pumpkin Caesar Salad with Steak.
This is a hearty knife and fork kind of salad. I grilled the romaine, shallots and the steak and then made a version of a Caesar salad with the addition of pumpkin. Some finely grated parmesan and a handful of toasty salted pumpkin seeds added the perfect amount of salt and crunch!
This would be a great weeknight dinner too…
This is how you make it:
Add all of the salad dressing ingredients to the jar of a blender and puree until smooth. Season to taste with salt and pepper. Refrigerate until needed.
Heat a grill pan over high heat for about 5 minutes.
While the pan is heating, slice the lettuce heads in half lengthwise. Lightly brush the cut side of the romaine with 1 tsp of the oil.
Grill the romaine in batches, cut side down for about 45 seconds, until there are grill marks on the lettuce. Set aside.
Add 1 tsp of oil to the pan and the shallots and grill them until soft, about 3-4 minutes. Set aside. Then rub the steak with the oil and salt and pepper both sides of the meat. Grill the steak 2-3 minutes on each side.
Tent with foil and let rest about 10 minutes. Once it has rested, thinly slice the steak.
To assemble the salad, put the grilled lettuce on a plate. Sprinkle the lettuce with ¼ cup finely shredded Parmesan.
Pile the thinly sliced steak on the grilled lettuce and then follow with the shallots and the pepitas. Drizzle with the Pumpkin Caesar Dressing.
Recipe: Grilled Pumpkin Caesar Salad with Steak
Ingredients
- -4 Romaine lettuce hearts
- -16 ounces top loin strip steak
- -2 large shallots, thinly sliced
- -3 tsp vegetable oil
- -1 cups finely shredded Parmesan cheese
- -½ cup toasted, salted pepitas (pumpkin seeds)
- -Kosher salt and black pepper
- Pumpkin Caesar Dressing
- -3 Tbs pumpkin puree
- -2 garlic cloves
- -16 ounces top loin strip steak
- -1 egg, coddled (cooked in boiling water about 2 minutes)
- -½ cup olive oil
- -½ cup freshly squeezed lemon juice
- -½ cup finely shredded Parmesan Cheese
- -Kosher salt
- -Black pepper
-1 red fresno chili
Instructions
- 1. Add all of the salad dressing ingredients to the jar of a blender and puree until smooth. Season to taste with salt and pepper. Refrigerate until needed.
- 2. Heat a grill pan over high heat for about 5 minutes.
- 3. While the pan is heating, slice the lettuce heads in half lengthwise. Lightly brush the cut side of the romaine with 1 tsp of the oil.
- 4. Grill the romaine in batches, cut side down for about 45 seconds, until there are grill marks on the lettuce. Set aside.
- 5. Add 1 tsp of oil to the pan and the shallots and grill them until soft, about 3-4 minutes. Set aside.
- 6. Rub the steak with the oil and salt and pepper both sides of the meat. Grill the steak 2-3 minutes on each side. Tent with foil and let rest about 10 minutes. Once it has rested, thinly slice the steak.
- 7. To assemble the salad, put the grilled lettuce on a plate.
- 8. Sprinkle the lettuce with ¼ cup finely shredded Parmesan.
- 9. Pile the thinly sliced steak on the grilled lettuce and then follow with the shallots and the pepitas. Drizzle with the Pumpkin Caesar Dressing and serve with a knife and fork.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Oh seeeeriously now. I’m loving this.
6:12 am on October 19th, 2012
Thanks Bev!
7:38 am on October 19th, 2012
Please come to my house and bring your mom and brother. I can make killer French toast and scrambled eggs.
9:16 am on October 19th, 2012
The pumpkin cesar is such a great idea. Love the protein packed salad!
9:20 am on October 19th, 2012
lol! I will be sure to let them know the offer is on the table!
9:42 am on October 19th, 2012
Thanks so much Marla!
9:42 am on October 19th, 2012
Ooh la la! I’m crazy about grilled romaine, and the pumpkin dressing…c’est magnifique!
11:15 am on October 20th, 2012
What awesome payment for your helpers! They certainly are lucky!
11:31 am on October 22nd, 2012
[...] croutons. I mean, I like a little salad with my cheese and bread, if you get my drift. Soooo… grilled pumpkin caesar salads? I’m so infatuated with it I’m starting a club. No [...]
1:07 pm on October 23rd, 2012
This recipe is DA BOMB, to quote an out of date turn of phrase. I’d even try adding a little heat to the dressing like some chipotle chiles. I love the orange color with the greens. I’m a huge fan of grilled lettuces in salads. This is one for your cookbook- which we all know is just a matter of time.
3:13 pm on October 23rd, 2012
[...] croutons. I mean, I like a little salad with my cheese and bread, if you get my drift. Soooo… grilled pumpkin caesar salads? I’m so infatuated with it I’m starting a club. No [...]
3:55 pm on October 23rd, 2012
Do the pumpkin and the caesar dressing really taste good together? if so, i’m totally impressed and set on making it!
5:31 am on October 24th, 2012
Salad looks delicious! Just found you through How Sweet It Is and am excited to peruse your recipes!
6:06 am on October 24th, 2012
Thanks so much Alyssa!
7:48 am on October 24th, 2012
LOL! that is so funny Katie! YES! they taste great together!
7:48 am on October 24th, 2012
I want that for lunch today! Do you deliver?
10:54 am on October 25th, 2012
This looks amazing! I’m trying to figure out the photo of the blender. It looks like it has some kind of pepper in it but I didn’t see it listed in the ingredient list. Can you help? Thanks!!!
9:34 am on October 29th, 2012
Yes. That is a typo I am fixing immediately. I red fresno chili in the dressing!
11:52 am on October 29th, 2012
Love everything about this salad. Such a unique way to use pumpkin
8:29 am on November 7th, 2012