Grilled Steak Caesar Salad
This Grilled Steak Caesar Salad is a hearty and flavorful twist on the classic Caesar salad. Juicy, perfectly grilled steak is paired with crisp romaine lettuce, crunchy croutons, Parmesan cheese, and a creamy homemade Caesar dressing. It’s a satisfying meal on its own and perfect for a summer dinner or a protein-packed lunch.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2-3
Ingredients
For the Steak:
300g (10 oz) ribeye, sirloin, or flank steak
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika (optional, for extra flavor)
For the Salad:
1 large head of romaine lettuce, chopped
½ cup cherry tomatoes, halved (optional)
¼ cup shaved Parmesan cheese
1 cup homemade or store-bought croutons
1 soft-boiled or hard-boiled egg, sliced (optional)
For the Caesar Dressing:
¼ cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 small garlic clove, minced
¼ cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
1-2 tsp water (to thin out the dressing, if needed)
Instructions
Step 1: Prepare the Dressing
1. In a small bowl, whisk together mayonnaise, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, salt, and pepper.
2. Add water to thin the dressing to your desired consistency. Set aside.
Step 2: Grill the Steak
1. Preheat a grill or grill pan over medium-high heat.
2. Rub the steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
3. Grill the steak for about 4-5 minutes per side for medium-rare (or longer depending on your preferred doneness).
4. Remove from the heat and let the steak rest for 5 minutes before slicing.
Step 3: Assemble the Salad
1. In a large bowl, toss the chopped romaine lettuce with half of the Caesar dressing.
2. Add cherry tomatoes (if using), croutons, and shaved Parmesan. Toss gently.
3. Slice the rested steak against the grain and arrange it on top of the salad.
4. Drizzle with more dressing and top with sliced egg if using.
Step 4: Serve & Enjoy!
Serve immediately with extra Parmesan and freshly cracked black pepper on top.
Notes & Tips
Steak Options: Ribeye, sirloin, flank, or filet mignon work great for this salad.
Cooking Temperatures: Medium-rare (130-135°F), Medium (135-145°F), Medium-Well (145-155°F). Use a meat thermometer for accuracy.
Make It Lighter: Use Greek yogurt instead of mayo for the dressing and reduce the croutons.
Crouton Tip: Make homemade croutons by toasting cubed bread with olive oil, salt, and garlic powder in the oven at 375°F (190°C) for 10 minutes.
Vegetarian Option: Swap steak for grilled tofu or roasted chickpeas.
Storage: Store leftover steak separately from the salad to keep the lettuce fresh.
Frequently Asked Questions
Can I make this salad ahead of time?
A:Yes! You can prepare the dressing and grill the steak in advance, but assemble the salad just before serving to keep it fresh.
How do I make a dairy-free Caesar dressing?
A:Use dairy-free Parmesan and replace mayo with a mix of avocado and olive oil.
What other toppings can I add?
A:Try adding grilled asparagus, avocado, red onions, or crispy bacon for extra texture and flavor.
Can I cook the steak on a stovetop?
A:Yes! Use a cast-iron skillet over medium-high heat, searing each side for 4-5 minutes.
What pairs well with this salad?
A:A glass of red wine (Cabernet Sauvignon), garlic bread, or roasted sweet potatoes make excellent side options.
Nutritional Information
Calories: 520 kcal
Protein: 38g
Carbohydrates: 18g
Fat: 34g
Fiber: 4g
Sodium: 700mg
Enjoy your Grilled Steak Caesar Salad—a perfect balance of smoky, creamy, and crunchy textures!