🥩 When Caesar Gets an Upgrade: Skinny Brutus Salad with Grilled Romaine

Have you ever tried grilled romaine?
The first time I did, I was completely hooked. Grilling gives romaine an entirely different flavor—slightly smoky, lightly charred, and still crisp in all the right places. There’s truly nothing like it.

This salad takes a classic Caesar and levels it up into a Brutus Salad with grilled steak, making it hearty enough for dinner while still feeling fresh and balanced. It’s one of those meals that feels restaurant-worthy but is surprisingly doable at home—and I know you’re going to love it.

It’s perfect for a casual dinner, a warm-weather gathering, or anytime you want a salad that actually eats like a meal.

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🥗 Skinny Brutus Salad with Grilled Romaine

Serves 4

Dressing:
2/3 cup plain fat-free Greek yogurt
3 Tbsp lemon juice
1½ Tbsp red wine vinegar
1½ Tbsp Worcestershire sauce
2 tsp Dijon mustard
½ tsp black pepper
2 Tbsp olive oil

Steak:
1½ lbs beef strip steak
1 Tbsp chopped fresh rosemary
1 Tbsp grill seasoning

Salad:
1 Tbsp olive oil
8 oz fresh asparagus, trimmed
½ medium zucchini
Salt and pepper
3 romaine hearts
3 hard-boiled eggs, peeled
½ oz fresh Parmesan cheese

Instructions:

1. Combine all dressing ingredients in a bowl or mason jar and mix well. Set aside 3 tablespoons for grilling the romaine.
2. Heat a double-burner grill pan over medium-high heat for about 3 minutes.
3. Season the steak with rosemary and grill seasoning.
4. Cut asparagus into 1-inch pieces. Slice the zucchini lengthwise, then into half-moons. Season both with salt and pepper.
5. Place the steak on one side of the grill pan and the asparagus and zucchini on the other.
   • Grill steak about 3 minutes per side
   • Grill vegetables 5–6 minutes, turning occasionally, until grill marks appear
   Transfer steak to a cutting board to rest and vegetables to a large serving bowl.
6. Cut 2 romaine hearts in half lengthwise, keeping the core intact. Brush cut sides with the reserved dressing. Grill cut-side down for 2–5 minutes, until lightly charred.
7. Slice both the grilled romaine and the remaining fresh romaine. Add to the bowl.
   Slice the eggs and steak and add them in.
8. Pour about ½ cup of dressing over the salad, grate Parmesan over the top, and toss to combine.

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🥂 Why This One Works

This salad checks all the boxes:

• Smoky, fresh, and satisfying
• Protein-packed without feeling heavy
• Great for entertaining or weeknight dinners
• Naturally gluten-free

It’s proof that a salad can be bold, comforting, and completely crave-worthy.

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Here’s to grilled romaine, upgraded classics, and salads that don’t feel like a compromise.

Cheers,
Colleen 🥂