Steak Caesar Salad (32-37 Minutes)

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Steak caesar salad is a hearty and satisfying dish that combines the rich, savory flavors of grilled steak with the classic taste of Caesar salad.

This salad features tender, juicy steak slices atop crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing, all garnished with freshly grated Parmesan cheese.

Our version doesn’t contain anchovies in the dressing but if that’s a key ingredient for you in Caesar salad, you’re welcome to modify the dressing to suit your taste.

Let’s begin!

  • Prep Time: 22 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 32-37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the steak:

  • 1 lb steak (such as ribeye, sirloin, or flank steak)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For the salad:

  • 1 large head romaine lettuce, chopped
  • 1 cup croutons
  • 1/4 cup grated Parmesan cheese
  • Cherry tomatoes, halved (optional)

For the dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Instructions

  1. Prepare the steak (10 minutes): Rub the steak with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for about 10 minutes.
  2. Cook the steak (10-15 minutes): Preheat your grill or a large skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
  3. Prepare the dressing (5 minutes): In a medium bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper until smooth. Adjust the seasoning to taste.
  4. Assemble the salad (5 minutes): In a large salad bowl, combine the chopped romaine lettuce, croutons, and cherry tomatoes if using. Drizzle the Caesar dressing over the salad and toss to coat evenly.
  5. Add the steak (2 minutes): Arrange the thinly sliced steak on top of the salad. Sprinkle with additional grated Parmesan cheese.
  6. Serve and enjoy: Serve the Steak Caesar Salad immediately, garnished with extra Parmesan cheese and a few extra croutons if desired.

Notes

For added flavor, you can marinate the steak in the refrigerator for a few hours before cooking.

This salad is versatile, so feel free to add other ingredients like avocado, hard-boiled eggs, or bacon for extra richness.

Enjoy this hearty and flavorful steak caesar salad with family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 30g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Pair this with...

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

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