Grilled Steak & Romaine Hearts 
with Tangy Date Sauce

A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.

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Brandon Barré

Find more steak recipes here!

Prep Time
25 min
Cook Time
5 min
30 min


  • 8 oz haricots verts or small green beans, trimmed
  • 12 pitted dates
  • 3 tbsp shaved Parmesan cheese, divided
  • 2 6-oz beef tenderloin or top sirloin medallions
  • 2 romaine lettuce hearts, halved lengthwise (root 
end intact)

Pantry staples

  • 1 1/2 tsp yellow 
mustard seeds
  • 1/4 cup apple cider vinegar
  • 4 tsp olive oil, divided
  • 1/4 tsp each sea salt 
and ground black 
pepper, divided


  1. In a steamer basket set over a saucepan of simmering water, cook haricots verts until tender-crisp, 2 to 3 minutes. Drain and run under cold water. In a blender, purée dates, mustard seeds and ½ cup hot water. Add vinegar and 2 tsp oil and blend until combined. Toss haricots verts with 1/4 cup date sauce and 2 tbsp cheese. Set aside.
  2. Heat a grill pan on medium-high and brush with ½ tsp oil (or heat a greased outdoor grill to medium-high). Season beef with 1/8 tsp each salt and pepper and cook, turning once, until desired doneness, 10 to 12 minutes for medium-rare. (TIP: If beef begins to over-brown, reduce heat to medium.) Transfer to a cutting board, cover loosely with foil and let rest for 5 minutes. Thinly slice against the grain.
  3. While beef is resting, brush romaine with remaining 1½ tsp oil and sprinkle with remaining 1/8 tsp each salt and pepper. Working in batches if necessary, place romaine, cut sides down, on grill pan or grill. Cover and cook until tender and grill-marked, 4 to 5 minutes. Turn, cover and cook for 2 more minutes. To serve, top romaine with beef, remaining 1 tbsp cheese and date sauce, dividing evenly. Serve with haricots verts.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 294
  • Carbohydrate Content 25 g
  • Cholesterol Content 57 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 22 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 221 mg
  • Sugar Content 20 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g