Grilled Steak and Romaine Salad with Creamy Herb Dressing

• Ribeye Steaks:
• 1/2 cup olive oil
• zest & juice of 1 lime
• 4 cloves garlic, minced
• salt and pepper, to taste
• 2 bone-in ribeye steaks
• Grilled Romaine Salad:
• 1 heart of romaine, cut in half lengthwise
• olive oil, for grilling
• 1/2 cup cherry tomatoes, cut in half
• Creamy Dill Dressing:
• 1/2 cup olive oil
• 1/4 cup Greek yogurt
• 1 Tbsp water
• 2 Tbsp fresh dill
• Handful fresh parsley
• 1 clove garlic
• juice of ½ lemon
• salt & pepper, to taste

Combine olive oil, zest and juice of a lime, garlic, salt, and pepper in a small bowl. Place ribeye steaks and marinade in a plastic bag. Marinade for at least an hour but not more than 12 hours.

Drizzle romaine with olive oil and season with salt and pepper. Preheat your grill (or a grill pan) to medium heat. Grill steaks for 4-6 minutes, flip and cook until desired doneness. Add romaine halves and grill cut sides down until tender and showing grill marks, about 2 minutes.

For the dressing, blend olive oil, yogurt, water, dill, parsley, garlic, lemon juice, salt and pepper in a blender until smooth. Serve steak in slices over grilled romaine, topped with halved tomatoes, and creamy herb dressing.