This Steak Caesar Salad is what I make when I want a salad that actually feels like dinner. Juicy ribeye is seared until golden, cut into thin slices and piled onto crisp cos lettuce with garlicky croutons, jammy boiled eggs and plenty of parmesan cheese. Prep takes 20 minutes and cooking takes 10, so dinner for four is on the table in about 30 minutes! It’s an easy weeknight meal, but it’s also impressive enough to serve to friends.
Hearty salads that count as a proper main meal are kind of my thing. If you’re after more, try my Honey Mustard Chicken Salad, Grilled Chicken, Charred Corn and Broccoli Salad or Crispy Chicken Tender Salad. This Caesar steak salad fits right in, and it’s the one I’d choose when I want something a little more special.
The tahini Caesar dressing is the cherry on top of this steak Caesar salad recipe. If you love a good homemade dressing like I do, you’ll find plenty more in my 30 Healthy Homemade Salad Dressings. I never buy salad dressings from the store anymore! To keep things gluten free, swap in my Gluten Free Croutons. And if you’re feeding a hungry crowd, this Caesar salad with steak is great served alongside my Roasted Red Skinned Potato Salad.
Everything You Need to Make Steak Caesar Salad
I’ve listed everything you will need below, including ingredient notes and possible substitutions. Most of the dressing ingredients are pantry staples. The full ingredient lists with quantities are in the recipe card at the bottom of this post.
- ribeye steaks – I’ve used ribeye (also known as scotch fillet) about 1.5cm thick. It’s well marbled, so it stays juicy and tender. Sirloin or striploin steaks of a similar thickness also work well.
- cos lettuce – cos is the same as romaine. You can swap for romaine hearts, which are a little sweeter and extra crunchy. Wash and dry the lettuce really well so the dressing clings to the leaves.
- parmesan cheese – finely grated parmesan cheese melts into the dressing and adds a salty, nutty flavour. Freshly grated from a block has the best flavour.
- eggs – the boiled eggs add richness and a creamy egg yolk that mixes through the dressing. See the tips below for timing.
- chives – finely chopped chives add a mild onion flavour. You can swap for finely sliced spring onion (green part only) or parsley.
- extra virgin olive oil – I use olive oil for the steaks, the dressing and the croutons. If you prefer a more neutral oil for searing, canola oil or vegetable oil both have a high smoke point and work well.
- tahini – tahini replaces the raw egg yolk in a traditional Caesar dressing and makes it thick and creamy. I’ve used hulled tahini, which has a more mild taste compared to unhulled tahini, which is stronger, slightly bitter flavour. If you’re sensitive to bitterness, choose hulled tahini, which is smoother and milder.
- lemon juice – you’ll need the juice of about 1 lemon. Fresh lemon juice tastes much better than bottled.
- honey – balances the tang of the lemon and vinegar. You can swap for maple syrup.
- Dijon mustard – adds tang and helps the dressing come together smoothly. It’s a key Caesar flavour.
- apple cider vinegar – you can swap for white wine vinegar or red wine vinegar.
- Worcestershire sauce – this gives the dressing its classic savoury, umami flavour. Worcestershire sauce usually contains anchovies, so check the label if you’re cooking for vegetarians.
- caper brine – this is the liquid from a jar of capers, and it adds a salty, briny kick. If you don’t have any, use a little extra lemon juice and a pinch more salt.
- gluten free bread – use either your favourite gluten free bread or a sourdough or ciabatta to make the best croutons. Stale bread works really well for making croutons and perfect for giving it another life!
- spices – you will need garlic powder and dried Italian herbs for the croutons, plus sea salt and black pepper to season the steak and dressing. If you prefer kosher salt, use a touch more than the sea salt as it’s less salty by volume.
Optional Extras
The steak Caesar salad is delicious as it is, but if you’d like to take it further, here are a few of my favourite additions:
- Quick pickled red onions for a sharp, tangy bite
- Crispy chickpeas for extra crunch and protein
- Halved cherry tomatoes or sliced avocado
- Extra capers or a few chopped anchovy fillets if you love a punchy Caesar
- Shaved parmesan and a drizzle of extra dressing at the table
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Tips for Making the Best Steak Caesar Salad
This steak Caesar salad recipe is simple, but a few small tricks make the difference between a good Caesar steak salad and a great one. You can find the full step-by-step instructions in the recipe card at the bottom of this post.
- rest the steaks at room temperature – pat the steaks dry, season both sides liberally with sea salt and black pepper and let them sit for about 10 minutes. Dry, seasoned steaks sear better and cook more evenly.
- get the pan really hot – use a cast-iron skillet or a heavy-based frying pan over medium high heat. To test if it’s ready, flick a little cold water into the pan. If it dances around in small balls, you have a properly hot pan.
- don’t crowd the pan – if your skillet is too small for four steaks, cook them in two batches. Crowding drops the temperature and the steaks will steam instead of sear.
- use an instant-read thermometer – steak thickness and pans vary, so a thermometer is the easiest way to get it right. Aim for 52–54°C/125–130°F for medium-rare or 57–60°C/135–140°F for medium. The temperature will climb a few degrees as the steak rests.
- adjust the time for thinner steaks – 1.5cm thick steaks need about 3 minutes each side. If your steaks are closer to 1cm, cook them for about 2 minutes each side.
- you can grill instead – if you’d rather use the grill or BBQ, heat it to high and cook the steaks for the same amount of time.
- don’t skip the steak rest – let the steaks rest on a cutting board for 5 minutes before slicing. This keeps the juices in the meat instead of running all over the board. Slice into thin slices against the grain so every bite is tender.
- give the eggs 7 minutes – for a jammy egg yolk and a set white, boil the eggs for 7 minutes. I found that 5 minutes was still way too soft. Cool them in cold water so they’re easy to peel.
- keep an eye on the croutons – spread the bread cubes in a single layer, give the tray a stir halfway through and watch them at the end. They go from golden to burnt quickly.
- whisk the dressing until smooth – the dressing will thicken quickly. Add water one teaspoon at a time, whisking in between, until it’s thick but runny. If it looks oily or split, whisk in a teaspoon of water and it should come back together. You can also blitz it in a small food processor.
- taste the dressing before you use it – tasting is the easiest way to fix the balance. Add a little more honey if it tastes bitter, a squeeze more lemon juice if it tastes flat, or a pinch of salt if it needs it.
- dress the lettuce just before serving – toss the lettuce in the dressing in a large bowl, then divide between bowls and add the toppings. Adding the croutons last keeps them crunchy. Serve while the steak is still warm so you get a bit of everything in each forkful.
Storage
This steak Caesar salad is best eaten straight away, but you can store each component separately so leftovers still taste great. I don’t recommend storing the assembled, dressed salad as the lettuce will wilt and the croutons will go soggy.
- dressing – store in an airtight jar in the fridge for up to 4 days. It will thicken as it sits, so whisk in a splash of water to loosen it.
- croutons – cool completely, then store in an airtight container at room temperature for up to 3 days. Re-crisp in a hot oven for a few minutes if needed.
- steak – store leftover cooked steak in an airtight container in the fridge for up to 3 days. Slice it and serve cold on the salad, or warm it gently in a pan so it doesn’t overcook.
- eggs – store boiled eggs in their shells in the fridge for up to 2 days and peel just before serving.
- lettuce – store washed and dried lettuce in an airtight container lined with paper towel for up to 3 days. Don’t dress it until you’re ready to eat.
Steak Caesar Salad with Tahini Caesar Dressing
Craving a Caesar salad that’s actually filling? This Steak Caesar Salad piles seared ribeye, jammy eggs and golden garlic croutons onto crisp cos lettuce, all coated in a creamy, tangy tahini dressing. It’s fresh, satisfying and on the table in 30 minutes, so let’s get cooking!
Equipment
- Chopping Board
- Whisk
- Large salad bowl
- Small saucepan
- Large frying pan or skillet
- Sharp knife
Ingredients
- 1 tablespoon extra-virgin olive oil
- 700 grams ribeye steak, approximately 1.5cm thick
- 1 head cos lettuce, chopped, approximately 6 cups
- ¼ cup finely grated parmesan cheese
- 4 large eggs
- 1 tablespoon finely chopped chives
Tahini Caesar dressing
- 25 ml lemon juice
- 1 teaspoon honey
- 2 teaspoons dijon mustard
- 2 tablespoons tahini, hulled
- 2 teaspoons apple cider vinegar
- 1 tablespoon olive oil, extra virgin
- Pinch sea salt
- 1 teaspoon Worcestershire sauce
- 2 teaspoons liquid from capers
Croutons
- 4 slices gluten free bread, cubed, or your favourite non-gluten free bread
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 200°C/392°F.
- Lay the steaks on a wooden board and season both sides of each steak liberally with sea salt and black pepper. Rest them at room temperature for about 10 minutes, while you move onto the next steps.
- Add the cubes of bread to a large baking tray and top with the garlic powder, dried herbs and olive oil and toss to combine. Spread out into a single layer and place into the preheated oven to bake for 10 minutes. Once golden brown, remove from the oven.
- To make the dressing, add the lemon juice, honey, Dijon mustard, tahini, apple cider vinegar, olive oil, Worcestershire sauce, liquid from the capers and a pinch of sea salt to a small bowl and whisk until smooth and creamy. If the dressing is too thick, add a teaspoon of water at a time, whisking in between teaspoons, to loosen the dressing. Once the dressing is smooth and thick but runny, set aside.
- Bring a small saucepan half filled with water to a boil. Once boiling, add the eggs and boil for 5 minutes (for soft boiled) or 7 minutes (for medium boiled). Strain off the boiling water into the sink and top with cold water. Let them sit in the cold water so that they are cool enough to peel.
- Meanwhile, bring a large frying pan to a medium-high heat. To test if the pan is hot enough, flick some cold water into the pan – if the water dances around the pan in small balls, then it is hot enough. Add the olive oil and then the steaks. Cook for 3 minutes on each side (see notes). Transfer the grilled steaks to a clean board and let rest for 5 minutes.
- While the steaks rest, peel the eggs and slice in half. Once the steak has rested, slice into thin strips.
- To assemble the salad, add the chopped cos lettuce to a large bowl and pour over the dressing. Toss the lettuce in the dressing until evenly coated. Divide the lettuce between four bowls. Top each bowl with two boiled egg halves, strips of steak, croutons, a liberal amount of grated parmesan cheese and finally the chives. Serve while the steak is warm.
Notes
- Steak thickness and doneness: this recipe uses ribeye steaks about 1.5cm thick, cooked for 3 minutes each side. If your steaks are closer to 1cm thick, cook them for about 2 minutes each side. For the most accurate result, use an instant-read thermometer. Aim for 52–54°C/125–130°F for medium-rare or 57–60°C/135–140°F for medium. The temperature will rise a few degrees as the steaks rest.
- Resting the steak: let the steaks rest for 5 minutes before slicing so the juices stay in the meat. Slice into thin slices against the grain.
- Eggs: boil for 7 minutes for a jammy yolk and a set white.
- Worcestershire sauce: it usually contains anchovies, so check the label if you’re serving vegetarians.
- Gluten free: use gluten free bread for the croutons.
- Storage: store the dressing, cooked steak, eggs and croutons separately. Keep the dressing, steak and eggs in the fridge (dressing up to 4 days, steak up to 3 days, eggs up to 2 days) and the croutons in an airtight container at room temperature for up to 3 days. Don’t store the dressed salad.
Nutrition
Serving: 1servingCalories: 732kcalCarbohydrates: 26gProtein: 48gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.02gCholesterol: 304mgSodium: 450mgPotassium: 1010mgFiber: 5gSugar: 6gVitamin A: 14102IUVitamin C: 10mgCalcium: 205mgIron: 6mg
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