Meat

Grilled Romaine Steak Salad

with creamy vegan caesar dressing and chickpea "croutons"

Prep Time: 10 minutes
Cook: 30 minutes
What you’ll need
  • 2 Strip Steaks
  • 2 Hearts of Romaine
  • 1 Can of Chickpeas
  • 2 tsp of Garlic Powder

What you probably already have:

  • Olive Oil
  • Salt
  • Pepper
  • Grill/Grill Pan/Cast Iron Skillet
  • 1 Sheet tray
From the coco kitchen
  1. Preheat your oven to 400 degrees.
  2. Rinse, drain and dry chickpeas. Toss with olive oil, salt, pepper and garlic powder and spread evenly on a baking sheet. Roast for 15-20 minutes or until crisp.
  3. Prepare your grill pan. Lightly oil and heat on medium high heat until slightly smoking.
  4. Season steaks generously on both sides with salt and pepper. Grill steaks for about 5 minutes per side, or until desired doneness. Let steaks rest for 5-8 minutes on a cutting board to lock in the juices.
  5. Slice romaine hearts length-wise (keeping the root on!). Rinse (or soak for 5 minutes in a bit of white vinegar and water) very well, keeping the hearts intact. Dry well. Brush the cut sides of the romaine and season with salt and pepper. Grill cut-side down without moving the hearts. Grill until charred- about two minutes.
  6. Slice steaks. Plate romaine with sliced steak, crispy chickpeas and drizzle with as much dressing as you’d like!
  7. Serve and enjoy!

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