This Steak Caesar Salad brings together everything I love about grilling season. The steak gets a beautiful crust, the romaine picks up just a hint of smoke, and the Parmesan ties it all together. It’s simple food that feels special.
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Why This Recipe Works
I love making this Steak Caesar Salad when I want something that feels like a steakhouse dinner but is easy enough for a weeknight. Here’s what makes it special:
- Smoky and Fresh: The grill gives both the steak and romaine a light char that adds so much flavor. It’s that same balance of smoky and crisp I love in my Greek Steak Salad with Tarragon Dressing.
- Perfectly Juicy Steak: The simple seasoning blend of garlic, onion, and smoked paprika makes the steak flavorful without overpowering it. Resting it before slicing keeps every bite tender and juicy.
- Crisp and Creamy Contrast: The warm steak over cool, crunchy romaine with creamy Caesar dressing is the best mix of textures. Every bite feels hearty but still fresh.
- Easy to Customize: You can swap the steak for chicken, shrimp, or salmon and it’s still delicious. It’s flexible, just like my Thai Beef Salad Recipe, which also layers bold flavors with fresh greens.
- Restaurant Flavor at Home: Between the smoky grill marks, garlicky crunchies, and shaved Parmesan, this salad tastes like something you’d order out – but it’s simple enough to make any night of the week.
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Ingredients
- Ribeye, New York Strip, or Top Sirloin Steak – A tender and flavorful cut that grills beautifully. Any of these options work well depending on what you prefer or have on hand.
- Garlic Powder – Adds a savory, aromatic flavor to the steak seasoning without overpowering it.
- Onion Powder – Balances the garlic and adds a hint of sweetness to the steak rub.
- Smoked Paprika – Brings a subtle smoky flavor and deep color to the steak. Regular paprika can be used for a milder taste.
- Romaine Lettuce – The base of the salad. Grilling the halved hearts gives them a smoky flavor while keeping the centers crisp. Little gem lettuce is a great substitute.
- Garlic Crunchies or Croutons – Add crunch and a garlicky bite. I like using garlic crunchies for extra texture, but any good crouton works.
- Shaved Parmesan Cheese – Adds a salty, nutty flavor that melts slightly over the warm steak and lettuce. Freshly shaved Parmesan gives the best texture and taste.
- Homemade Caesar Dressing – Creamy, tangy, and rich. It ties everything together. You can use your favorite store-bought Caesar dressing if you’re short on time.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Season the steak: Pat the steak dry, drizzle with olive oil, and season both sides with kosher salt, garlic powder, onion powder, and smoked paprika.
- Grill the steak and rest: Grill over medium-high heat until it reaches your desired doneness, then transfer to a plate, tent with foil, and let rest for 10 minutes.
- Prep the romaine: Brush the cut sides of the romaine hearts with olive oil and sprinkle with kosher salt.
- Grill the romaine: Place the romaine cut-side down on the grill and cook for 1–2 minutes until lightly charred but still crisp in the center.
- Drizzle with dressing: Arrange the grilled romaine on a serving platter and drizzle generously with Caesar dressing.
- Slice the steak: Thinly slice the rested steak against the grain.
- Build the salad: Top the romaine with shaved Parmesan cheese, garlic crunchies or croutons, and the sliced steak.
- Finish and serve: Add any extra Parmesan, serve immediately, and enjoy while the steak is warm and the romaine still has a slight char.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like using ribeye for its rich flavor, but you can swap in grilled chicken, shrimp, or salmon. You can even use leftover steak from another meal to make it quick.
- Lettuce Choices: Romaine is classic, but little gem or even iceberg works if that’s what you have. I’ve also tried it with mixed greens when I skip the grill.
- Add-Ons: Try adding avocado slices, grilled corn, or cherry tomatoes for extra color and freshness. A sprinkle of chili flakes or cracked pepper gives it a little kick.
What to Serve with Steak Caesar Salad
Main Dishes
- This Steak Caesar Salad already feels like something you’d order at a steakhouse. We love serving it alongside Oven Cooked New York Strip Steak, Smoked Ribeye Steaks, or Garlic Butter Ribeye Steak and Shrimp when hosting friends and family.
- For a surf-and-turf inspired dinner, pair it with Panko Crusted Salmon, Easy Sesame Ginger Baked Salmon, or Grilled Salmon Kabobs. The smoky steak, creamy Caesar dressing, and charred romaine complement seafood beautifully.
Vegetable Sides
- A classic Caesar salad and potatoes are always a winning combination. Try it with Crispy Smashed Potatoes with Roasted Garlic, Salt Roasted Potatoes with Smoked Garlic Aioli, or Boiled Baby Potatoes With Garlic Butter And Dill.
- The smoky flavors in this salad pair perfectly with simple grilled or roasted vegetables. We love serving it with Garlic Parmesan Asparagus or Keto Baked Asparagus with Parmesan, both of which complement the Parmesan in the salad.
Breads
- A basket of warm bread is always welcome alongside Caesar salad. Serve it with Pizza Dough Focaccia Bread, Cheesy Garlic Pull Apart Bread, or Spanish Tomato Bread (Pan Con Tomate) for something everyone will reach for.
FAQs
Do I have to grill the romaine?
Grilling adds a smoky flavor and nice texture, but you can skip it if you prefer fresh, crisp lettuce. If you go that route, toss the chopped romaine with the dressing before adding the toppings.
Can I make this salad without a grill?
Absolutely. You can sear the steak in a cast iron skillet and lightly char the romaine using a grill pan or under the broiler for a minute or two. The flavor will still be delicious.
What other toppings can I add?
Yes. Avocado slices, grilled corn, or cherry tomatoes make great additions. You can also swap the garlic crunchies for traditional croutons or toasted sourdough cubes.
How long does it keep?
This salad is best enjoyed fresh while the steak is warm and the romaine is slightly charred. If you have leftovers, store the components separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently before serving and assemble just before eating.
More Recipes You’ll Enjoy
- Chicken Caesar Pasta Salad – This Chicken Caesar Pasta Salad is creamy, crisp, and super satisfying. It’s my favorite fresh take on comfort food.
- Steak with Garlic Cream Sauce – This Steak with Garlic Cream Sauce is rich, savory, and made in one pan. It feels restaurant-worthy but is easy enough for home.
- Grilled Flank Steak With Corn And Peach Salsa – Enjoy each bite of this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa at barbeques or as an easy weeknight meal.
- Creamy Garlic Butter Steak Bites with Mushrooms – Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce.
If you try this Steak Caesar Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Steak Caesar Salad
This Steak Caesar Salad brings together everything I love about grilling season. The steak gets a beautiful crust, the romaine picks up just a hint of smoke, and the Parmesan ties it all together. It’s simple food that feels special.
Servings: 4 servings
Calories: 868kcal
Ingredients
For the Grilled Steak:
- 1½ pounds ribeye steak New York strip steak, or top sirloin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Grilled Romaine
- 3 heads romaine lettuce baby romaine, small, or 2 large romaine hearts, halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the Salad
- 1 cup croutons or garlic crunchies
- 1 cup Parmesan cheese shaved
- ¾ cup Caesar dressing
Instructions
- Remove the steak from the refrigerator 20–30 minutes before grilling. Pat dry, drizzle with olive oil, and season with kosher salt, garlic powder, onion powder, and smoked paprika.
- Preheat the grill to medium-high heat, about 450°F. Grill the steak for 4–6 minutes per side for medium-rare, turning every 2 minutes. Check the internal temperature after about 10 minutes and continue cooking until your desired doneness is reached.
- Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice thinly against the grain.
- Brush the cut sides of the romaine with olive oil and sprinkle with kosher salt. Place the romaine cut-side down on the hot grill and cook for 1–2 minutes, until lightly charred with visible grill marks. Remove immediately, keeping the centers crisp.
- Arrange the grilled romaine on a large serving platter. Drizzle generously with Caesar dressing and top with Parmesan cheese and garlic crunchies or croutons.
- Arrange the sliced steak over the romaine and finish with additional Parmesan cheese if desired.
- Serve immediately while the steak is warm and the romaine still has a slight char.
Notes
- Bring the steak to room temperature for 20 to 30 minutes before grilling. This helps it cook more evenly and develop a better crust.
- Pat the steak dry before seasoning. Removing excess moisture helps create a beautiful sear on the grill.
- Use an instant-read thermometer to cook the steak to your preferred doneness without guessing.
- Let the steak rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
- Slice the steak against the grain for the most tender bite. This shortens the muscle fibers and improves the texture.
- Grill the romaine for only 1 to 2 minutes. The goal is to add smoky flavor and grill marks while keeping the center crisp.
- Use whole romaine hearts instead of chopped lettuce for the best presentation and texture.
- Freshly shaved Parmesan adds the best flavor and melts slightly over the warm steak and grilled lettuce.
- Grill a few lemon halves alongside the romaine for a smoky citrus finish that complements the Caesar dressing.
- Assemble the salad just before serving so the romaine stays crisp and the garlic crunchies or croutons remain crunchy.
- For easy entertaining, prepare the Caesar dressing up to 5 days ahead and make the croutons a few days in advance.
- This salad is also delicious with grilled chicken, shrimp, or salmon in place of the steak.
Steak Temperature Guide
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-Well: 150°F
- Well Done: 160°F
Nutrition
Calories: 868kcal | Carbohydrates: 24g | Protein: 51g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 25g | Cholesterol: 138mg | Sodium: 1985mg | Potassium: 1686mg | Fiber: 11g | Sugar: 7g | Vitamin A: 41375IU | Vitamin C: 19mg | Calcium: 494mg | Iron: 9mg
