Steak Caesar Salad is made with all of the classic ingredients you would find in a traditional Caesar salad, but with added steak. This recipe includes homemade croutons and homemade Caesar salad dressing to make it even more special.
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I love a Caesar salad, and often order chicken Caesar salad when eating out at certain restaurants. Rarely do you see a caesar salad with steak, but I am here to tell you that Steak Caesar Salad is just as good!
It’s made with all of the same familiar ingredients found in traditional caesar salad, including homemade croutons and a homemade caesar salad dressing.
Why This Recipe Works
Making a Caesar salad is quick and easy. While homemade croutons and dressing make the recipe even better, you can make it quicker and easier by using store bought croutons and salad dressing.
Using steak is a nice, flavorful change from the usual grilled chicken.
It’s a great recipe for lunch or dinner and even works well for weekly meal prep.
Step-By-Step Instructions
Ingredients
Steak
- 1 tablespoon extra virgin olive oil
- 1 pound flank steak (or similar cut)
- salt
- pepper
Homemade Croutons
- 8 ounces ciabatta bread (cut into 1-inch cubes): you could also use sourdough or Italian bread.
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Caesar Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese (grated or shredded)
- 1 clove garlic
- 1 tablespoon lemon juice (freshly squeezed): fresh squeezed lemon juice will give you the best flavor, but bottled lemon juice will work, if needed.
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste: optional, but do be aware that Worcestershire sauce usually contains anchovies, as well.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Caesar Salad
- 8 cups romaine lettuce (chopped)
- 1/4 cup Parmesan cheese (shredded)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Cut the ciabatta bread into 1-inch cubes.
Juice the lemon and chop the romaine lettuce into bite size pieces.
Create!
Steak
Heat an ovenproof grill pan or cast iron skillet over medium high. Add the olive oil. Season the steak with salt and pepper and place in the skillet.
Cook until browned, about 2-3 minutes, then flip. Transfer the skillet to the oven and cook another 4-7 minutes, depending on the thickness of your meat, until medium rare. Medium rare is 135°F on a meat thermometer that has been inserted into the center of the thickest portion.
Chef’s Note: you can cook the steak to any level of doneness that you prefer.
Remove the steak from the oven and allow to rest while you prepare the rest of the salad.
Homemade Croutons
Place the cubes of bread on a rimmed baking sheet. Drizzle with olive oil and season with salt.
Place in the oven and cook for about 5 minutes. Flip and cook another 4-5 minutes or until the bread is golden brown and crispy.
Remove and allow to cool.
Caesar Salad Dressing
Place the mayonnaise, Parmesan cheese, garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, salt and pepper in a blender cup or food processor. Blend until smooth.
Taste and adjust seasonings to your preference.
Caesar Salad
Add the chopped romaine lettuce, Parmesan cheese and croutons to a large bowl.
Drizzle on half of the caesar salad dressing and toss.
Thinly slice the steak and add to the salad.
Present!
Serve the salad with the remaining dressing on the side.
Tips and Techniques
- Use fresh squeezed lemon juice for the best flavor.
- The steak can be cooked to any level of doneness that you prefer.
- You can omit the anchovy paste, if preferred. Classic Caesar salad dressing does have anchovies, as do most Worcestershire sauces.
- Store leftovers separately. The steak, salad dressing and salad should be stored in airtight containers in the refrigerator. The steak should be consumed within 3 days. The salad dressing should last up to one week. The croutons can be stored in an airtight container at room temperature for one week.
More Salad Recipes
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Steak Caesar Salad
Ingredients
Steak
- 1 tablespoon extra virgin olive oil
- 1 pound flank steak (or similar cut)
- salt
- pepper
Homemade Croutons
- 8 ounces ciabatta bread (cut into 1-inch cubes, about 4-5 cups)
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Caesar Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese (grated or shredded)
- 1 clove garlic
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Caesar Salad
- 8 cups romaine lettuce (chopped)
- 1/4 cup Parmesan cheese (shredded)
Instructions
Steak
- Heat an ovenproof grill pan or cast iron skillet over medium high. Add the olive oil. Season the steak with salt and pepper and place in the skillet.1 tablespoon extra virgin olive oil, 1 pound flank steak, salt, pepper
- Cook until browned, about 2-3 minutes, then flip. Transfer the skillet to the oven and cook another 4-7 minutes, depending on the thickness of your meat, until medium rare. Medium rare is 135°F on a meat thermometer that has been inserted into the center of the thickest portion.
- Remove the steak from the oven and allow to rest while you prepare the rest of the salad.
Homemade Croutons
- Place the cubes of bread on a rimmed baking sheet. Drizzle with olive oil and season with salt.8 ounces ciabatta bread, 1 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt
- Place in the oven and cook for about 5 minutes. Flip and cook another 4-5 minutes or until the bread is golden brown and crispy.
- Remove and allow to cool.
Caesar Salad Dressing
- Place the mayonnaise, Parmesan cheese, garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, salt and pepper in a blender cup or food processor. Blend until smooth.1/2 cup mayonnaise, 1/4 cup Parmesan cheese, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon anchovy paste, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Taste and adjust seasonings to your preference.
Caesar Salad
- Add the chopped romaine lettuce, Parmesan cheese and croutons to a large bowl.8 cups romaine lettuce, 1/4 cup Parmesan cheese
- Drizzle on half of the caesar salad dressing and toss.
- Thinly slice the steak and add to the salad.
- Serve the salad with the remaining dressing on the side.
Notes
Tips and Techniques
- Use fresh squeezed lemon juice for the best flavor.
- The steak can be cooked to any level of doneness that you prefer.
- You can omit the anchovy paste, if preferred. Classic Caesar salad dressing does have anchovies, as do most Worcestershire sauces.
- Store leftovers separately. The steak, salad dressing and salad should be stored in airtight containers in the refrigerator. The steak should be consumed within 3 days. The salad dressing should last up to one week. The croutons can be stored in an airtight container at room temperature for one week.
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