This Steak Caesar Salad is my go-to when I want something hearty but fresh. Tender grilled steak, crisp romaine, and creamy Caesar dressing, it's a full meal in a bowl.
One of my go-to summer orders is a steak Caesar salad, it just makes me happy! Once I perfected my homemade caesar dressing it was game over, I could have my fill whenever I wanted. It's light but filling and the tender steak compliments the garlicky dressing and crisp romaine. Not to mention, it pairs perfectly with a Spicy Bloody Mary or a chilled glass of wine!
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Why You'll Love this Recipe
- Creamy homemade Caesar dressing. It's so easy to make with no hidden ingredients!
- Pantry staples. The creamy dressing recipe is made up of pantry staples like Italian seasoning, egg yolk, and Worcestershire sauce.
- Quick recipe. This easy Caesar salad is prepared and cooked in just 25 minutes. If you are a fan of quick recipes, try my Chicken with Mustard and White Wine Sauce next.
Ingredients and Substitutions
- Ribeye steak. I love a thicker cut of steak, but flank or skirt steak also work great with this recipe.
- Head of romaine lettuce. Romaine hearts or kale are great substitutions and pair perfectly with the steak.
- Crusty bread loaf. Croutons add an extra crunch to a salad but they can be swapped out for tortilla strips or store-bought croutons. If you have extra bread, use it to make Panzanella Toscana!
Homemade Dressing
- Anchovy Paste. Most people don't know that you can substitute anchovy paste for a salty alternative like soy sauce. Soy sauce is also much easier to find and most households already have it in the pantry.
- Dijon mustard. Dijon mustard is important in any dressing as it emulsifies the oil and lemon juice (or vinegar), preventing the dressing from separating.
- Worcestershire sauce. Worcestershire sauce enriches the dressing and complements the other ingredients with its rich umami flavor.
- Egg yolks. Egg yolks also act as an emulsifier and a thickening agent for the creamy dressing.
See the recipe card below for the remaining ingredients and quantities.
How to Make Steak Caesar Salad
Step 1: Preheat the oven to 375 degrees F. Cut the bread loaf into bite-sized pieces and season it with olive oil and Italian seasoning. Bake until golden brown.
Step 2: Generously season the steak with salt and black pepper. Heat oil in a skillet over medium-high heat. Cook for 4-5 minutes per side.
Remove the steak from the pan and let it rest for 5 minutes before cutting it into thin slices.
Step 3: Whisk together the egg yolk, lemon juice, and mustard in a bowl.
Step 4: Slowly pour in the olive oil and whisk until it becomes a creamy liquid.
Step 5: Whisk in the remaining salad dressing ingredients.
Step 6: Add the lettuce to a large bowl and top it with steak, croutons and parmesan cheese. Pour the dressing over and toss until combined.
Recipe FAQs
Of course! You can replace the steak with whatever protein you prefer. Just remember to adjust the cooking time and process for whatever you choose.
It's recommended to consume leftovers within 2-3 days. If you'd like the steak to last longer, store it separately. Leftovers should be stored in airtight containers in the fridge.
I recommend either a full-bodied red wine pairing like a Cabernet Sauvignon or a Provence Rosé for a refreshing and dry compliment.
While I haven't tested it, 1-2 tablespoons of mayonnaise can be used in place of the egg yolk.
Sarah's Top Tips
- Choosing the right cut of steak is always important. For a steak Caesar salad, a tender and flavorful cut like ribeye, striploin, flank, or tenderloin works best.
- Ensure that your grill or skillet is preheated to medium-high heat before cooking the steak. This high heat helps create a flavorful crust on the outside while keeping the inside juicy.
- Allow time for the steak to rest. It is crucial to allow the steak time to rest for a few minutes, so an even distribution of the juices for a tender and juicy steak. Slice the steak thinly against the grain.
- Steak Caesar salad is best enjoyed immediately after assembling to maintain the freshness and crispness of the lettuce.
- For the dressing, be sure to taste and adjust the seasoning to your liking.
Ways to Serve Caesar Salad with Steak
- I like to serve my steak Caesar salad on chilled plates or salad bowls to preserve the crispness of the lettuce.
- Consider your guests' steak temperature preferences before cooking the steak.
- Serve on a serving platter for guests to serve themselves.
- Pair with a refreshing cocktail like my Cucumber Mojito with Vodka.
Storage & Reheating
- I recommend storing the ingredients separately if making the salad ahead of time. If you are storing a fully assembled salad, store it in an airtight container and consume it within one day, just remember your croutons may be soggy.
- Lettuce. Store washed lettuce in an airtight container or plastic bag with a paper towel to soak up the moisture.
- Dressing. Store the homemade dressing in a glass jar in the refrigerator for up to one week.
- Croutons. Croutons should be cooled and stored in a plastic bag at room temperature for one week or frozen for longer storage. You may want to re-toast the croutons before using.
- Steak. Slice the steak after it has rested and cooled, place in an airtight container in the refrigerator for 3-4 days. You can reheat the steak or serve it cold.
More Recipes You May Like
- Korean Beef Tacos1 Hours 25 Minutes
- Steak and Onion Pie (British Pub Style)1 Hours 45 Minutes
- Braised Short Rib Ragu3 Hours 25 Minutes
- Grilled Chicken and Strawberry Salad23 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Steak Caesar Salad
See the full post for extra tips and photos
Ingredients
- 2-3 heads of romaine lettuce, cut into strips
Croutons
- ½ loaf of day-old bread cut into bite-sized pieces, any crusty loaf of bread works
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
Steak
- 1 ½ pounds boneless ribeye steak
- Kosher salt
- Black pepper
- 1 tablespoon extra virgin olive oil
Dressing
- 2 egg yolks
- 2 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- ¾ cup extra virgin olive oil
- 3 garlic cloves
- 2 teaspoons anchovy paste
- 2 teaspoons Worcestershire sauce
- ⅓ cup grated Parmesan cheese
- 2 teaspoons black pepper
- Parmesan cheese for serving
Instructions
Croutons
- Preheat the oven to 375 degrees F. Cut the loaf into 1-inch pieces and place them on a baking sheet. Season the bread with olive oil, salt and Italian seasoning.
- Use your hands to coat all pieces of the bread and bake for 15-20 minutes until slightly golden. Set aside.
Steak
- Remove the steak from the fridge at least 30 minutes before cooking. Pat the steak dry with paper towels and season both sides generously with Kosher salt and black pepper.
- Heat the oil in a cast iron skillet over medium-high heat until hot. Hold the steak fat-side down in the oil for about 30 seconds. Turn the heat down to medium.
- Lay the steak flat on one side and cook for 4-5 minutes. Flip the steak and cook for another 4-5 minutes on the second side for a medium-rare steak. Remove the steak from the pan and let it rest for about 5 minutes before slicing it into thin strips.
Dressing
- Begin by whisking together the egg yolks, mustard and lemon juice until combined.
- While whisking slowly pour in the olive oil until a creamy liquid forms. Once creamy, whisk in the remaining ingredients.
Salad
- Assemble the salad by adding the lettuce, steak and croutons to a large bowl. Pour the dressing over top and toss to combine.
- Serve with extra grated or shaved Parmesan cheese and black pepper.
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Sarah's Tips
- Choosing the right cut of steak is always important. A tender and flavorful cut like ribeye, striploin, flank, or tenderloin works best for this salad.
- Make sure your grill or skillet is preheated to medium-high heat before cooking the steak. This high heat helps create a flavorful crust on the outside while keeping the inside juicy.
- It is crucial to allow the steak time to rest for a few minutes, so an even distribution of the juices for a tender and juicy steak. Slice the steak thinly against the grain.
- Enjoy immediately after assembling to maintain the freshness and crispness of the lettuce.
- For the dressing, be sure to taste and adjust the seasoning to your liking.
- I recommend storing the ingredients separately if making the salad ahead of time. If you are storing a fully assembled salad, store it in an airtight container and consume it within one day, just remember your croutons may be soggy.
- Store washed lettuce in an airtight container or plastic bag with a paper towel to soak up the moisture.
- Store the homemade dressing in a glass jar in the refrigerator for up to one week.
- Croutons should be cooled and stored in a plastic bag at room temperature for one week or frozen for longer storage. You may want to re-toast the croutons before using.
- Slice the steak after it has rested and cooled, place in an airtight container in the refrigerator for 3-4 days. You can reheat the steak or serve it cold.
KITCHEN TOOLS NEEDED
- Cutting board
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