Grilled Lettuce with Camelina Oil

Yield: 6 grilled lettuce halves Prep Time: 25 minutes Cook Time: 10 minutes Recipe by Fitcook

Ingredients

For the BBQ

• 3 romaine lettuce hearts, halved lengthwise

• 2 flank steaks, approximately 350 g total

For the Sauce

• 375 ml (1 ½ cups) plain Greek yogurt

• 75 g grated Parmesan cheese

• 1 lemon, zest and juice

• 15 ml (1 tbsp) camelina honey

For the Herb Oil

• 250 ml (1 cup) virgin camelina oil

• 250 ml (1 cup) fresh dill

• 500 ml (2 cups) spinach

• 1 bunch fresh chives

Instructions

1. Bring a pot of water to a boil. Add the dill, chives, and spinach. Blanch for 30 seconds, then immediately transfer to a bowl of ice water.

2. Drain well and transfer to a blender or food processor with the camelina oil. Blend until smooth, then strain through a fine-mesh sieve to obtain a smooth herb-infused oil. Refrigerate until ready to use.

3. Place the halved romaine lettuce hearts and steaks on a baking sheet.

4. Drizzle with virgin camelina oil and season with salt and pepper.

5. Preheat the BBQ to 400°F (205°C).

6. Grill the romaine lettuce hearts for 2 minutes per side and the steaks for 4 minutes per side.

7. Let the steaks rest for 10 minutes before slicing.

8. In a bowl, combine all the sauce ingredients with a few spoonfuls of the camelina herb oil. Season with pepper and mix well.

9. Serve the grilled romaine lettuce hearts topped with the sauce and sliced steak.