Ingredients

• 1/2 cup 2 percent plain Greek yogurt
• 3 tablespoons grated Parmesan
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 3 anchovies
• 1 small clove garlic, chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
• Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, split lengthwise and core trimmed

Instructions

1. For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
2. For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
3. Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
4. Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.