Steak Caesar Salad

5 from 1 vote

Steak Caesar salad combines grilled steak, crisp romaine, and creamy dressing for a hearty, balanced meal.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: Servings

Calories: 358.06kcal

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

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.
½ loaf of day-old bread cut into bite-sized pieces, 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ½ teaspoon Italian seasoning
Use your hands to coat all pieces of the bread and bake for 15-20 minutes until slightly golden. Set aside.

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.
1 ½ pounds boneless ribeye steak, Kosher salt, 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.
1 tablespoon extra virgin olive oil
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.

Begin by whisking together the egg yolks, mustard and lemon juice until combined.
2 egg yolks, 2 tablespoons Dijon mustard, 3 tablespoons lemon juice
While whisking slowly pour in the olive oil until a creamy liquid forms. Once creamy, whisk in the remaining ingredients.
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

Assemble the salad by adding the lettuce, steak and croutons to a large bowl. Pour the dressing over top and toss to combine.
2-3 heads of romaine lettuce
Serve with extra grated or shaved Parmesan cheese and black pepper.
Parmesan cheese for serving

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.
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.