alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grilled Greek Romaine Steak

Serves 4.

    Share

    Grilled Greek Romaine Steak

    It’s time to once again fire up the grill so the flames can imbue wedges of romaine lettuce with a whole new flavour and texture profile. And when the hunks of flame-licked greens are adorned with chunky vegetables and a creamy tahini dressing, you have an epic meal. For extra protein, the romaine steak can also be topped with chickpeas, cooked lentils, high-quality tinned sardines, or chunks of smoked trout.

    Advertisement

    Tip

    Stirring the little swimmers known as anchovies into dressings adds a “what’s that?” umami-salty flavour without making them taste fishy.

    Advertisement

    Grilled Greek Romaine Steak

    Ingredients

    • 1 cup (250 mL) cherry tomatoes, halved
    • 1 English cucumber, chopped
    • 1 yellow or orange bell pepper, chopped
    • 1/3 cup (80 mL) sliced Kalamata olives
    • 2 green onions, sliced
    • 1 Tbsp (15 mL) red wine vinegar
    • 2 heads romaine lettuce
    • 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
    • 2 Tbsp (30 mL) fresh lemon juice
    • 2 Tbsp (30 mL) tahini
    • 2 anchovies, finely chopped (optional)
    • 1 to 2 garlic cloves, minced
    • 3/4 tsp (4 mL) smoked paprika
    • 1/4 tsp (1 mL) black pepper
    • 1/3 cup (80 mL) crumbled feta cheese
    • 1/3 cup (80 mL) finely chopped fresh mint or basil

    Nutrition

    Per serving:

    • calories320
    • protein9g
    • fat25g
      • saturated fat5g
      • trans fat0g
    • carbohydrates22g
      • sugars7g
      • fibre9g
    • sodium315mg

    Directions

    01

    In bowl, toss together tomatoes, cucumber, bell pepper, olives, green onions, and red wine vinegar.

    02

    Halve heads of romaine lengthwise and lightly brush with oil. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Alternatively, heat cast-iron grill pan over medium-high heat on the stovetop. Place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

    03

    In small bowl, whisk together olive oil, lemon juice, tahini, anchovies (if using), garlic, paprika, and black pepper. If not using anchovies, stir in a couple pinches of salt. If mixture is too thick, thin by whisking in a small amount of warm water.

    04

    Transfer lettuce, cut sides up, to serving plates, and season with salt and pepper, if you wish. Top with tomato mixture and drizzle tahini dressing overtop. Sprinkle with feta and mint or basil.

    Advertisement

    Like this recipe?

    This recipe is part of the The Green Party collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.