Steak Caesar Salad
Servings: 2 (as a main; more as a side)
Calories: 622kcal
Ingredients
- 1 head Romaine lettuce
- ¼ cup parmesan cheese shredded
- 2 tablespoon bacon bits (2 slices cooked and chopped)
- 1 cup croutons (I used my homemade croutons)
- 10 oz steak (I used Rib eye), seasoned with salt
Dressing
- 1 tablespoon extra virgin olive oil
- ¼ cup Greek yogurt
- 1 clove garlic or ¼ teaspoon ground
- ¼ teaspoon anchovy paste
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoon parmesan cheese finely grated
- pinch salt plus additional to taste
Instructions
- In a small bowl or jar, mix together the ingredients for the dressing until well combined. Set in the refrigerator until ready to use.
- Prep the salad components if not yet ready. Cook and crumble the bacon, make the croutons (if using homemade), chop the lettuce and shred the parmesan.
- Add the lettuce to the bowl and top with the bacon bits, cheese and croutons. Do not add the dressing yet.
- Season the steak with salt (I add about ¼-1/2 teaspoon for a steak this size). Cook on a grill over medium high heat to your desired doneness (or according to your preferred method). I highly recommend using an instant read thermometer. Mine took about 7-8 minutes for medium.
- Remove the steak from the heat and allow to rest for 5-10 minutes to allow the juices to redistribute. Then slice the steak into thin strips against the grain.
- Add the dressing to the salad and toss until everything is combined. Top with steak and serve. You can first divide the salad into bowls for serving and then divide up the steak if you prefer.
- Enjoy!
Notes
Leftovers: This Steak Caesar Salad is best eaten right after assembling. Once the dressing has been added, the lettuce begins to soften and it doesn't store well so only assemble as much as you plan to eat at a time.
Prep Ahead: While I don't recommend assembling the salad ahead of time, you can prepare most of the individual components up to 2 days in advance.
- Prep the bacon bits. Cook and cool the bacon and then slice or crumble and store in an airtight container in the refrigerator.
- Mix the dressing. Stir everything together and store in an airtight container or jar in the fridge. If you don't use all of the dressing for the salad, it will stay good in the fridge for 4-5 days and tastes great as a veggie dip too.
- Cut the lettuce. Wash and thoroughly dry the lettuce and store it in an airtight container with a slice of paper towel to absorb extra moisture and keep it crisp.
- Make the croutons. Check out my sourdough croutons tutorial for exactly how to make and store them.
- I recommend not cooking the steak until ready to serve as it tastes best fresh.
Nutrition
Calories: 622kcal | Carbohydrates: 31g | Protein: 48g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 748mg | Potassium: 1274mg | Fiber: 8g | Sugar: 6g | Vitamin A: 27423IU | Vitamin C: 14mg | Calcium: 383mg | Iron: 7mg
