Jen Widerstrom's Grilled Steak and Caesar Salad

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  • 8 ozs Laura's Grass-Fed Steak
  • 2 tbsps Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic powder
  • Vegetable oil cooking spray
  • 1 Large egg
  • 2 Anchovy fillets
  • 1 clove Garlic
  • Pepper (to taste)
  • Lemon juice (use half of a fresh lemon)
  • 2 tbsps Parmesan cheese (freshly grated)
  • 1/4 cup Extra virgin olive oil
  • 1 tsp Worchestershire sauce
  • 3 dash Hot sauce (Tobasco)
  • 1 Romaine lettuce (head)
  • 1 tbsp Olive oil
  • Salt (to taste)
  • Pepper (to taste)



1. Brush the steak with oil and sprinkle with salt, pepper and garlic powder. 
2. Allow grill to heat for 10-15 minutes then add steak to grill. Cook for 3 to 6 minutes on each side depending on desired doneness. Remove from grill and let rest for 5 to 10 minutes.


1. Add the anchovies, garlic and pepper to the blender and pulse until the garlic and anchovies are chopped and somewhat combined. Add the egg, lemon juice and parmesan and blend until well combined.
2. Add the oil and blend until fully integrated and slightly thickened. 
3. Finally, add the Worchestershire sauce and hot sauce and blend well
4. Refrigerate for 10 to 15 minutes to allow flavors to blend.


1. While the dressing is in the fridge, roughly chop the head of Romaine letuce into bite-sized pieces.
2. Transfer the lettuce to serving platter or plate. 
3. Remove dressing from fridge and drizzle over the salad. Add a few grinds of fresh pepper to taste. 
4. Place the steaks on the plate alongside the salad and serve!

Note: If you don't have a blender, use a fork to mash the anchovies, garlic and pepper together before adding the other ingredients. Then simply use a whisk to combine the remaining ingredients.




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