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