NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

2 cups Romaine lettuce

1 slice Sourdough bread

2 tsp Extra virgin olive oil

2 tbsp Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.5 tsp Worcestershire sauce

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the top sirloin steak with the sea salt and black pepper on both sides.

• 2

  Grill the steak over medium-high heat for 4-5 minutes per side until it reaches your desired level of doneness, then let it rest for at least 5 minutes before slicing.

• 3

  Cut the sourdough bread into small cubes and toss them with 1 tsp of the extra virgin olive oil and the minced garlic clove.

• 4

  Toast the bread cubes in a skillet over medium heat for 3-5 minutes until they are golden brown and crunchy.

• 5

  In a small bowl, whisk together the Greek yogurt, the remaining 1 tsp of olive oil, lemon juice, Dijon mustard, Worcestershire sauce, and parmesan cheese to create the dressing.

• 6

  Chop the romaine lettuce into bite-sized pieces and toss it in a large bowl with the prepared Caesar dressing until well coated.

• 7

  Slice the rested steak against the grain into thin strips and arrange them over the salad, then finish by scattering the garlic croutons on top.