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An amped up version of the classic, this grilled steak caesar salad has a smoky charred flavor and an amazing crunch that pairs deliciously with juicy, grilled steak. A perfect summer meal!
Salad is one of my go-to summer dishes, but I like to make them a little heartier for dinner by adding a protein and some char from the grill like in this grilled steak caesar salad.
It’s funny, chicken and salmon usually get all the love when it comes to caesar salads, but a juicy sliced ribeye may be my new favorite. The buttery richness holds up against the homemade lemony caesar dressing and requires no marinade and only minutes on the grill.
Of course I’m a HUGE fan of grilled Romaine and the chunks of grilled bread brushed with olive oil and seasoned with salt and pepper is sublime.
While all of the flavors marry well and umani (top it with marinated anchovies if you’re feeling bold) is at all time high in this grilled caesar salad, the reason I love it the most is because you can prep it all well in advance and can serve it to 2 or 20 just as easily.
It’s a wonderful dish to make for an outdoor dinner party under because it’s as pretty to present as it is tasty to consume. Grab some big serving platters (wood cutting boards work too!) and arrange all of the components in a gorgeous display with the dressing on the side.
You’ll have the veggie/protein/carbs covered and keep it simple by serving watermelon sprinkled with spicy salt for an easy dessert. Add a bottle of crisp Sauvignon Blanc for the win.
Let’s make grilled steak caesar salad
- Whisk together all the ingredients for the caesar dressing except the oil.
- Whisk in the oil in a slow, steady stream until emulsified.
- Halve the heads of Romaine, brush with oil and season.
- Grill until softened and slightly charred.
- Brush the steak with oil and season generously.
- Grill until desired temperature.
- Allow the steak to rest and then slice into strips.
- Brush the bread with oil and grilled until golden brown.
- Cut the bread into cubes.
- Assemble the salad and serve.
Tips for success
- Allow the steak to sit at room temperature for at least 20 mins before grilling so they steak cooks evenly.
- Be sure to let the steak rest, covered, for at least 5 minutes before slicing to preserve the juices.
- Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink!
- A mini prep or food processor are ideal for keeping dressings emulsified. No food processor? Simply add the oil into the other ingredients in a slow, steady stream while vigorously whisking.
- Serve this as a composed salad on a big board for a pretty presentation, or chop it up and mix it together for easy eating!
More summertime salads
- Grilled Peach Salad with Honey Vinaigrette
- Peach and Burrata Salad
- Grilled Chicken Caesar Salad
- Zucchini Noodle Cobb Salad
- Grilled Corn and Peach Salad
An amped up version of the classic, this grilled steak caesar salad has a smoky charred flavor and an amazing crunch that pairs deliciously with juicy, grilled steak. A perfect summer meal!
- 2 lbs Ribeye steak (2 steaks), NY strip can be substituted
- 2 Tbsp extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 Tbsp Dijon mustard
- 2 Tbsp parmesan cheese, grated
- 2 Tbsp white wine vinegar
- 1 tsp lemon zest, grated
- 1 Tbsp lemon juice
- 2 tsp anchovy paste
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- grilled steak, rested and thinly sliced
- 3 heads of Romaine lettuce, ends trimmed, but core left intact
- 1/3 cup extra virgin olive oil, divided
- 1 baguette or french roll, split lengthwise
- 1/4 cup parmesan cheese, shredded or grated
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Allow the steak to sit at room temperature for about 20 mins. Brush both sides with olive oil and season generously on both sides with kosher salt and pepper.
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Set the grill to high heat. Grill the steak for about 3 minutes per side for medium rare. Remove to a plate and allow the steak to rest for a few minutes before slicing.
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Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside.
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Spilt the lettuce heads in half and brush with olive oil and season with salt and pepper.
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Grill Romaine for about 3 mins per side at med/high until softened and slightly charred.
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Brush the baguette or roll with olive oil and season with salt and pepper. Grill the bread for about 1-2 minutes per side and then cut into cubes.
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Arrange the romaine halves, steak slices , croutons, parmesan and dressing as a composed salad. Alternatively, you can chop up the lettuce, toss with dressing, and top with steak slices, croutons, and parmesan shavings.
- Allow the steak to sit at room temperature for at least 20 mins before grilling so they steak cooks evenly.
- Be sure to let the steak rest, covered, for at least 5 minutes before slicing to preserve the juices.
- Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink!
- A mini prep or food processor are ideal for keeping dressings emulsified. No food processor? Simply add the oil into the other ingredients in a slow, steady stream while vigorously whisking.
- Serve this as a composed salad on a big board for a pretty presentation, or chop it up and mix it together for easy eating!
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