Caesar Steak Salad

  • 4 red potatoes, cut into bite-sized pieces
  • 1 T. cooking fat (I used bacon fat)
  • 1 tsp. seasoned salt (I used Penzeys Chicago Steak Seasoning)
  • 1 small beef tenderloin roast - no more than 18 ounces
  • 6-8 thick asparagus spears
  • 6 cups mixed greens, including torn romaine lettuce
  • 3 T. chopped chives
  • 1/4 c. sliced green onions
  • 2-3 radishes, sliced thin and chopped to bite-sized pieces
  • 3 T. grated parmesan cheese
  • Your favorite caesar dressing (you can also make your own)

Prepare a grill for medium-high heat grilling. Place the potatoes into the center of a large sheet of aluminum foil. Drizzle the cooking fat and seasoned salt liberally over the top and bring the corners together to form a pouch. Place the foil pouch and beef tenderloin on the grill. After you've allowed the beef to cook for about 10 minutes, turn it using tongs, check the potatoes and if they are getting soft, leave the pouch open a bit, and carefully place the asparagus on the grill for indirect grilling.

Remove the items from the grill in the following order: asparagus, tenderloin (allow to rest on a cutting board for at least 10 minutes before cutting), and potatoes. Cook the beef to your desired level of doneness (I like mine between medium-rare and rare). Make sure the potatoes are tender throughout - some crisping at the edges is not only expected, it's delicious! While the tenderloin is resting, cut the asparagus spears into bite-sized pieces and set aside. You can also prepare any of the remaining salad items that need attention during that time.

To assemble the salad, divide the greens, chives, onions, radishes, asparagus, and potatoes on serving plates. Slice the tenderloin to the desired thickness and lay the pieces over the top of the salads. Sprinkle with grated parmesan cheese, drizzle liberally with caesar dressing, and serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 45 minutes
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