This Steak Caesar Salad recipe brings together the hearty essence of steak with the crisp freshness of greens. Tying together a classic Caesar salad with rich tender steak strips, this salad is perfect for a summer afternoon.
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🌟Why You'll Love this Recipe
- Creamy Caesar Dressing. Homemade salad dressing is easy to make with no added unnecessary ingredients.
- Pantry Staples. The creamy dressing recipe is made up of pantry staples like Dijon mustard, 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
- Anchovy Paste- most people don't know that you can substitute anchovy paste with a salty alternative like soy sauce. Soy sauce is also much easier to find and most households already have it in the pantry.
- Head of Romaine Lettuce- Romaine hearts or kale are great substitutions and pair perfectly with the ribeye steak.
- Bread Loaf- croutons add an extra crunch to a salad but they can be swapped out for tortilla strips. I recommend any crunchy bread loaf and day-old bread works great!
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
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.
👩🏻🍳Chef Tips
- Choosing the right cut of steak is always important. For a steak Caesar salad, a tender and flavorful cut like ribeye, striploin, or tenderloin works best.
- Preheat the skillet. 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.
- Let the steak rest. It is important to let the steak rest for a few minutes for an even distribution of the juices for a tender and juicy steak.
- Serve immediately. Steak Caesar salad is best enjoyed immediately after assembling to maintain the freshness and crispness of the lettuce.
🥗Serving
- 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.
More Recipes You May Like
- Korean Beef Tacos1 Hours 25 Minutes
- Steak and Onion Pie (British Pub Style)1 Hours 45 Minutes
- Dutch Oven Short Rib Ragu3 Hours 25 Minutes
- Chicken and Strawberry Salad with Champagne Vinaigrette23 Minutes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Steak Caesar Salad
Equipment
- Cutting board
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.
Video
Notes
- Choosing the right cut of steak is always important. For a steak Caesar salad, a tender and flavorful cut like ribeye, striploin, or tenderloin works best.
- Preheat the skillet. 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.
- Let the steak rest. It is important to let the steak rest for a few minutes for an even distribution of the juices for a tender and juicy steak.
- Serve immediately. Steak Caesar salad is best enjoyed immediately after assembling to maintain the freshness and crispness of the lettuce.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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