Go Back
+ servings
0 from 0 votes
Grilled Steak Caesar Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
40 mins

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!

Course: Salad
Cuisine: American
Keyword: caesar salad, steak salad
Servings: 6 Servings
Calories: 769 kcal
Grilled Steak
  • 2 lbs Ribeye steak (2 steaks), NY strip can be substituted
  • 2 Tbsp extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
Caesar Dressing
  • 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 Caesar Salad
  • 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
Grilled Steak
  1. 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.

  2. 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.

Caesar Dressing
  1. 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.

Make the Salad
  1. Spilt the lettuce heads in half and brush with olive oil and season with salt and pepper.
  2. Grill Romaine for about 3 mins per side at med/high until softened and slightly charred.

  3. 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.

  4. 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.

Recipe Notes
  • 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!
Nutrition Facts
Grilled Steak Caesar Salad
Amount Per Serving
Calories 769 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 16g100%
Cholesterol 99mg33%
Sodium 721mg31%
Potassium 514mg15%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 1g1%
Protein 37g74%
Vitamin A 1296IU26%
Vitamin C 2mg2%
Calcium 120mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.