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Grilled steak and caesar



  • 1 tablespoon (15 milliliters) capers
  • 2 tablespoon (30 milliliters) anchovies
  • 1 tablespoon (15 milliliters) horseradish
  • 2 garlic cloves, minced
  • 1 cup (240 milliliters) parmesan Reggiano cheese, grated
  • 908 grams flank steak, scored
  • Salt and pepper

Salad dressing:

  • 1 egg
  • 1/2 teaspoon (2.5 milliliters) Dijon mustard
  • 2 cloves garlic, minced
  • 1 anchovy
  • 1 teaspoon (5 milliliters) peppercorns
  • 1/2 lemon, juiced, zested
  • 2 tablespoon (30 milliliters) red wine vinegar
  • 1/4 cup (60 milliliters) parmesan Reggiano, whole or grated
  • 1 cup (240 milliliters) veg oil


  • 2 slices sourdough bread, diced
  • 2 tablespoons (30 milliliters) unsalted butter, melted for tossing
  • Salt and pepper


  • 2 romaine hearts, halved lengthwise
  • 2 tablespoons (30 milliliters) melted unsalted butter
  • 2 tablespoon (30 milliliters) parmesan cheese, shredded



  1. In a food processor place capers, anchovies, horseradish, and olive oil, pulse until components are chunky.
  2. In a freezer bag place the steak with the marinade, massage, and let soak in the fridge for 24 hours.

Salad dressing:

  1. In a food processor place, egg, Dijon, garlic, anchovy, lemon juice, lemon zest, peppercorns, red wine vinegar, parmesan cheese, begin mixing.
  2. Slowly add the oil until the ingredients combine and thicken.


  1. Turn on half of the of the grill to high 400 F (205 C).
  2. In a bowl toss the sourdough bread with butter, salt and pepper, place on a tray on the unlit side of the barbeque to cook indirectly until toasted.
  3. Set aside.


  1. Remove the steak from the marinate scrape off the access marinate chunks, and let steak sit out covered for one hour to come to room temperature.
  2. Discard the marinate.
  3. Heat the barbeque to high 400 F (205 C).
  4. Brush the grill with oil.
  5. Season the steak with salt and pepper and place it on the grill.
  6. Let cook three minutes then make a quarter turn to create a crosshatch pattern and cook three minutes more.
  7. Flip cover the steak and top with the parmesan cheese.
  8. Cook the steak for five more minutes.
  9. Remove from grill then tent for ten minutes.


  1. Brush the romaine hearts with butter.
  2. Grill for one minute on each side, then chop.
  3. In a bowl toss chopped romaine hearts, the croutons, half the parmesan cheese, and the dressing.

To finish:

  1. Top steak with the Caesar mixture and garnish with remaining parmesan cheese and serve.
  2. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

Follow Spencer Watts:

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