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!
Servings: 4 servings
Calories: 732kcal
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: 1serving | Calories: 732kcal | Carbohydrates: 26g | Protein: 48g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 304mg | Sodium: 450mg | Potassium: 1010mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14102IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 6mg