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Steak Caesar Salad Recipe

Inspired by Da Silva Steakhouse

Time35m

Serves4

Make Steak Caesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 lb flank steak or skirt steak

1 tbs olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

Caesar Dressing

1 cup Mayonnaise

2 count Garlic cloves, minced

2 count anchovy fillets, minced (or 1 tsp anchovy paste)

1 tsp Dijon mustard

2 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tbs parmesan cheese, finely grated

2 tbs extra-virgin olive oil

1 tsp freshly ground black pepper

1/2 tsp Celtic sea salt

Salad

8 cups Romaine lettuce, washed, dried, and chopped or torn

1 cup croutons (store-bought or homemade)

1 cup parmesan cheese, shaved or thinly sliced

1/2 tsp freshly ground black pepper

Optional garnish

2 count lemon wedges

1 tbs chopped fresh parsley

Method

Steak

Bring steak to room temperature

Remove the flank or skirt steak from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Rub both sides of the steak with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot (about 4–5 minutes).

Add the steak to the dry hot pan (you can add a little oil if pan looks dry) and sear without moving for 3–4 minutes to develop a deep brown crust.

Flip and sear the second side for 3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Remove the steak to a cutting board and let rest 8–10 minutes to allow juices to redistribute.

Slice the steak thinly across the grain into 1/4-inch slices just before assembling the salad.

Caesar Dressing

In a medium bowl, combine 1 cup mayonnaise, 2 minced garlic cloves, 2 minced anchovy fillets (or 1 tsp anchovy paste), 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce.

Whisk until smooth. While whisking, slowly drizzle in 2 tablespoons extra-virgin olive oil to emulsify the dressing.

Stir in 1 tablespoon finely grated Parmesan, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Taste and adjust lemon, salt, or anchovy to your preference.

If you prefer a thinner dressing, whisk in 1–2 teaspoons water or more lemon juice to reach desired consistency.

Salad assembly

Place 8 cups of washed, dried, and torn Romaine lettuce into a large bowl.

Add 1 cup croutons and about 3/4 cup of the shaved Parmesan. Reserve remaining Parmesan for topping.

Add 3–4 tablespoons of the prepared Caesar dressing to the greens and toss gently to coat. Add more dressing to taste but avoid overdressing.

Arrange the sliced rested steak over the dressed Romaine. Sprinkle the remaining Parmesan over the top and finish with 1/2 teaspoon freshly ground black pepper.

Garnish with lemon wedges and chopped parsley if using. Serve immediately so croutons remain crisp.