Steak Caesar Salad
Add some protein grilled to perfection with this fresh and crisp Steak Caesar Salad. This is an easy lunch or dinner recipe that can easily be made ahead of time. With just a few minutes on the grill, this steak will add some amazing flavor and substance to your fresh Caesar Salad.
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The steak is the star of this salad, but you cannot call it a Caesar Salad without the deliciously creamy Caesar dressing. Luckily, it is so easy to make; just toss the ingredients in a blender or food processor.
Steak Caesar Salad is great for so many different occasions, for lunch, dinner, or even as a smaller portion size for a starter for your main course. With any great steak, cook it to your liking and don’t worry about whether you end up eating the salad with warm or cold steak, it is fantastic both ways.
Why You’ll Love This Recipe:
Steakhouse flavors at home: Juicy, pan-seared filet paired with crisp romaine and classic Caesar flavors.
Simple but elevated: A handful of ingredients come together in a satisfying, restaurant-quality salad.
Customizable: Use your favorite Caesar dressing, homemade or store-bought, and adjust toppings to taste.
Quick cooking: The steak cooks in under 10 minutes, making this a great weeknight dinner or hearty lunch.
Balanced and protein-packed: A great way to enjoy a lighter meal without sacrificing flavor or satisfaction.
Ingredients to Make Steak Caesar Salad:
- filet steaks. Tender and lean, filet is perfect for salads. You can substitute with sirloin, ribeye, or NY strip if preferred.
- garlic powder, salt, and pepper. A simple seasoning blend that enhances the flavor of the steak without overpowering it.
- romaine hearts. Crisp and sturdy, perfect for holding up to creamy Caesar dressing.
- caesar dressing. Use your favorite store-bought brand or homemade. For a lighter version, try a Greek yogurt-based Caesar.
- parmesan cheese. Freshly shredded adds sharp, salty richness; grate it yourself if possible.
- croutons. Adds crunch, use store-bought or make your own with leftover bread.
How to Make Steak Caesar Salad:
- Pat the filet steaks dry with paper towels. Season both sides with garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat with a bit of oil. Sear the steaks for 3–4 minutes per side, or until cooked to your desired doneness. Transfer to a plate and let rest for 5 minutes before slicing.
- In a large bowl, toss the chopped romaine with the Caesar dressing until evenly coated.
- Divide the dressed lettuce between two plates. Top with sliced steak, shredded parmesan, and croutons. Serve immediately.
Recipe Notes & Tips:
- Let the steak rest: Resting the steak after cooking helps the juices redistribute, don’t skip this step for tender, juicy slices.
- Cook to your preferred doneness: Use a meat thermometer for precision, 130°F for medium-rare, 140°F for medium.
- Make it a meal prep option: You can cook the steak ahead of time and store it sliced in the fridge for up to 3 days. Assemble just before serving.
- Grill it if you like: This recipe works great on an outdoor grill or grill pan if you prefer char-grilled flavor.
- Add-ons welcome: Try sliced hard-boiled eggs, avocado, or cherry tomatoes for a more filling salad.
Serving Suggestions:
- Haddock Bake
- Chicken Mushroom Wild Rice Soup
- Crustless Chicken Quiche
- Pecan Crusted Salmon
- Chimichurri Steak
- Paprika Chicken
How to Store:
Steak: Store sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
Salad components: Keep lettuce, dressing, croutons, and toppings separate for best freshness. Combine just before serving.
Assembled salad: If already dressed, eat within 1 day as the lettuce may wilt and croutons soften.
FAQs:
Absolutely! Grilling adds extra flavor. Cook over medium-high heat for about 4–5 minutes per side.
Always slice against the grain for the most tender bite. Let the steak rest before slicing to keep it juicy.
Yes, use a dairy-free Caesar dressing and omit the parmesan or use a dairy-free alternative.
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Steak Caesar Salad
Ingredients
- 2 filet steaks
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 heads romaine lettuce, chopped
- ½ cup caesar dressing
- ¼ cup parmesan cheese, shredded
- ¼ cup croutons
Instructions
- Pat the filet steaks dry with paper towels. Season both sides with garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat with a bit of oil. Sear the steaks for 3–4 minutes per side, or until cooked to your desired doneness. Transfer to a plate and let rest for 5 minutes before slicing.
- In a large bowl, toss the chopped romaine with the Caesar dressing until evenly coated.
- Divide the dressed lettuce between two plates. Top with sliced steak, shredded parmesan, and croutons. Serve immediately.
Nutrition
Notes
-
- Let the steak rest: Resting the steak after cooking helps the juices redistribute, don’t skip this step for tender, juicy slices.
- Cook to your preferred doneness: Use a meat thermometer for precision, 130°F for medium-rare, 140°F for medium.
- Make it a meal prep option: You can cook the steak ahead of time and store it sliced in the fridge for up to 3 days. Assemble just before serving.
- Grill it if you like: This recipe works great on an outdoor grill or grill pan if you prefer char-grilled flavor.
- Add-ons welcome: Try sliced hard-boiled eggs, avocado, or cherry tomatoes for a more filling salad.
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