This is what we call a special Saturday night dinner. Since I can get in the kitchen earlier than 5:30 on a Saturday night I try to make something that takes a little more effort and time. Children and adults alike both loved all three of these items. I was skeptical for sure on the grilled Caesar with the kidos but they gobbled them up. See Below for more notes.
Special Equipment: Grill/BBQ
Steaks with Roasted Garlic
W.W.S.P.- 4 (there were no sugars available for calculator)
Prep: 20 minutes Grill: 30 minutes
Recipe from Grill It 2012
1 to 2 whole bulbs of garlic (I used 1)
3 to 4 tsp. snipped fresh basil or 1 tsp. dried basil, crushed
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
2 Tbsp. olive or vegetable oil
1 1/2 lbs. boneless beef ribeye steaks or sirloin steak, cut 1 in. think
1 to 2 tsp. cracked black pepper
1/2 tsp. salt
1. Cut off the top half inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb hole, remove any loose, papery outer layers. Fold a 20 x 18″ piece of heavy foil in half crosswise; trim to make a 10 in. square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; Seal with a double fold. For the remaining ends to completely enclose garlic, leaving space for steam to build. see notes below
2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium calls about 30 minutes or until garlic feels soft one packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Please packet on grill back over heat. Cover and grill as directed.)
3. Meanwhile, trim the fat from steaks. Sprinkle steaks evenly with pepper and salt; rub it in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steak to desire doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 F) or 18 to 22 minutes for medium (160 F).
4. To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.
Now Let’s Dish:
Oh my goodness! Just ignore all that craziness with the garlic and the very specific directions. Make a pouch! Wait, huh. Ya make a cute pouch for your garlic that has some space at the top.
Feel free to go heavy on the garlic. I was worried about it being too overpowering but it was surprisingly light. I also went too light on the salt, it needed a little something.
For the Caesar we just rinsed really, really well and lightly brush with olive oil. I like to always have shredded parmesan on hand cause yum and not high in points. One of the only Caesar dressings I will eat at home is Girard’s.
WW advice- Well Saturday and Sunday are my cheat days now that I am on maintenance so I was able to easily do this dinner. If I wasn’t I would say “no way” to the potato and either change the dressing to the salad for me or lightly dip the cut leaves in. Caesar is strong so you can do that. The grilling of the lettuce adds a delicious flavor as well.