Skinny Brutus Salad with Grilled Romaine (GF)

Have you ever tried grilled romaine? After the first time I had it, I fell in love! It gives it an entirely different flavor and there is nothing like it! And this Caesar salad gets and upgrade to a Brutus salad with the grilled steak! I know you’re going to love it!

Skinny Brutus Salad with Grilled Romaine

Skinny Brutus Salad with Grilled Romaine
Serve 4

2/3 cup plain fat-free Greek yogurt
3 tbsp lemon juice
1 1/2 tbsp red wine vinegar
1 1/2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp black pepper
2 tbsp olive oil

1 1/2 pounds beef strip steak
1 tablespoon chopped fresh rosemary
1 tablespoons grill seasoning (I use this one)

1 tbsp olive oil
8 oz fresh asparagus, trimmed
1/2 medium zucchini
salt and pepper
3 romaine hearts, divided
3 hard boiled eggs, peeled
1/2 ounce fresh parmesan cheese

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




Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.