Steak Caesar Salad

A platter with tomatoes, romaine lettuce, and steak.

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Swap chicken for a perfectly seared steak, and give your Caesar salad an upgrade! This simple salad is easy to make (less than 30 minutes!), but makes an elegant dinner offering. Instead of croutons, I bake the parmesan cheese into crisps!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 511kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

Homemade Caesar Dressing

2 tablespoons lemon juice
1 egg yolk pastured egg recommended for food safety
1/2 teaspoon dijon mustard
4 tablespoons olive oil
1/4 cup parmesan cheese grated
1 tablespoon anchovy paste
1/2 teaspoon Kosher salt
1 clove garlic
black pepper to taste

Parmesan Crisps

1/2 cup shredded parmesan cheese

Steak Caesar Salad

1 pound boneless ribeye steak or sub favorite grilling steak
1 tablespoon avocado oil
Kosher salt
black pepper
8 cups romaine lettuce 1 large head or 2 romaine hearts
1 heirloom tomato optional

Instructions

Caesar Dressing

Add the lemon juice, egg yolk, and dijon mustard to a blender. Process to mix together.
With the blender running, very slowly drizzle in the olive oil. Begin with about 1/2 teaspoon, then slowly add more, taking 1-2 minutes to add the entire amount.
Add in the parmesan cheese, anchovy paste, salt and pepper. Taste and adjust seasonings as desired.

Parmesan Crisps

Preheat the oven to 425º F and line a baking sheet with parchment paper.
Add shredded parmesan cheese to the baking sheet in 1 tablespoon mounds.
Bake the parmesan cheese for 5-7 minutes, until the cheese has melted and begun to turn brown. Pull out of the oven and allow to cool. The cheese will become crisp as it cools.

Steak Caesar Salad

Chop romaine lettuce, or lay out smaller romaine leaves on a large platter.
Season the steak generously with Kosher salt and black pepper. A thick steak can take a heavy coating of Kosher salt!
Heat a cast iron skillet over high heat. Wait until the skillet is smoking before adding the oil and and the steak. We want an extremely hot surface to give the meat a dark crust without overcooking the steak. Cook for 3-5 minutes, until the steak has formed a nice sear.
Flip the steak, and cook on the other side for an additional 3-5 minutes, until both sides have a nice char. If desired, use an internal temperature probe to check for desired doneness. See chart in post for cooking temperatures.
Allow the steak to rest for about 10 minutes while preparing the rest of the salad.
Once the rest of the salad is ready, thinly slice the steak.
Drizzle the romaine leaves with the caesar dressing. If using chopped up romaine, add it to a bowl, drizzle with dressing, and then toss the lettuce to coat.
Top the romaine with sliced steak and optional heirloom tomatoes. Add parmesan crisps if serving the salad right away, or serve them on the side for people to add to their plates along with the salad.

Video

Notes

HOW TO STORE LEFTOVER CAESAR SALAD

This salad is best eaten right after it’s made. The dressing will leave the salad soggy if stored overnight.

Keep the dressing on the side, and only add it to single servings of the salad. Store the leftover lettuce, parmesan crisps, and steak separately.

When ready to enjoy leftovers, reheat steak in a very hot skillet, and assemble individual portions of the salad.

OPTIONS FOR CAESAR DRESSING

Use a favorite store bought caesar salad dressing.
Use my Vegan Caesar Dressing (if you’re looking for an egg or anchovy-free version!).

MEXICAN STEAK CAESAR SALAD

Want a flavorful twist on this salad? Make my Mexican Caesar Salad and then use the method for perfectly cooked steak strips from this recipe!

If you’d like, add on some tortilla strips and cotija cheese for an extra indulgent (but healthy!) salad.

SERVE THIS SALAD WITH:

Gluten Free Cornbread (or use this cornbread to make homemade croutons!)
Sweet Potato and Roasted Red Pepper Soup
Crispy Oven Baked Sweet Potato Fries

Nutrition