grilled steak and shiitake caesar

As the weather heats up, the grill becomes a critical part of the cooking process. We have a grill on our roofdeck and it is such a joy to prepare a meal, grill up a protein over open flame, and eat under the sky. This salad features grilled New York strip steak, quickly marinated in soy and Worcestershire. It reminds me of a good restaurant Caesar salad, but I added some grilled mushrooms and toasted homemade croutons with truffle sea salt for extra depth of flavor. Enjoy with a Pinot Noir on a warm summer night. 


  • New York strip steak (1 steak, approximately 0.75 pounds)

  • Olive oil (2 tablespoons for marinade plus 1/3 cup for salad dressing)

  • Soy sauce (2 teaspoons)

  • Worcestershire sauce (3 teaspoons total; 2 teaspoons for marinade plus 1 teaspoon for dressing)

  • Salt (1 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Shiitake mushrooms (8-10 large)

  • Fresh garlic (2 teaspoons, finely minced)

  • Anchovy paste (1 teaspoon)

  • Dijon mustard (1 teaspoon)

  • Mayonnaise (1/3 cup)

  • Lemon juice (2 teaspoons)

  • Romaine lettuce (3 cups, chopped)

  • Kale (3 cups, chopped; be sure to remove bitter spines from the leaves and massage lightly)

  • Parmesan cheese (1/3 cup, shaved)

  • French sourdough baguette, roughly chopped (2 cups bread pieces)

  • Truffle salt (2 teaspoons)


  1. Unwrap the steak and place in a shallow casserole dish. 

  2. In a small bowl, whisk 2 tablespoons of olive oil, the soy sauce, 2 teaspoons of Worcestershire sauce, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the marinade over the steak filet. Using tongs, turn the steak in the dish to ensure it is evenly coated in the marinade.

  3. Prepare the mushrooms for the grill. Slice off the tough stems and then roughly chop the mushrooms into large strips (approximately 3 pieces out of each whole mushroom). Set into a grill basket.

  4. Prepare the salad components and dressing before grilling. For the salad dressing, whisk in a small bowl the minced garlic, anchovy paste, dijon mustard, mayonnaise, lemon juice, and 1/3 cup olive oil. Taste and season with salt and pepper if desired. If too thick, add additional olive oil. 

  5. In a large salad bowl, add the romaine, kale, Parmesan cheese, and enough salad dressing to evenly coat the greens. Toss lightly with tongs. 

  6. Preheat the oven to 350 degrees. Toss the bread cubes, an additional 2 tablespoons of olive oil and truffle salt and bake the bread pieces on a foil-lined cookie sheet for 5 to 7 minutes until just crispy. Remove the croutons from the oven to cool before adding to the salad bowl with the greens.

  7. Finally, grill the steak and mushrooms. Turn on the grill to high heat. When the grill is hot, place the marinated steak filet on the side with open heat. Grill for approximately 3 minutes per side. Remove the steak from the grill to rest on a cutting board.

  8. Place the grill basket with mushrooms on the grill. Grill mushrooms until slightly wilted and browned, approximately 4 minutes. Remove from heat.

  9. To serve, place the tossed salad in a large bowl and arrange slices of the steak on top. Garnish with additional Parmesan cheese.