Caesar Salad with Steak
Nutrivore Score: 339
Ingredients
For the Dressing
- 1/3 cup mayonnaise homemade or store bought of choice
- 2 tablespoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 ounce Parmesan cheese microplaned fine, plus more for garnish (leave out for dairy-free)
- 1/8 teaspoon pepper
- salt to taste if needed
For the Salad
- 4 cups romaine
- 10 individual croutons crushed, optional
For the Steak
- 12 ounce strip steak or individual steaks or a large steak portioned
- salt to taste
- pepper or steak seasoning to taste, optional
Instructions
For the Salad
- Combine all the dressing ingredients in a small bowl stir until thoroughly combined.
- Cut romaine into bite sized pieces. Allow lettuce leaves soak in cold water, lift out of water leaving dirt in the bowl. Spin dry in a salad spinner or gently dry using towels.
- Mix dressing by the tablespoon full into romaine. Store any remaining dressing in the refrigerator to use another time or as a dip for vegetables instead of ranch. Divide dressed romaine into four bowls and sprinkle with additional Parmesan and crushed croutons. (See note)
For the Steak
- Preheat the oven to 350F.
- Pat the steaks dry with paper towels and season with salt and pepper or steak seasoning.
- Heat an oven proof skillet over medium-high heat for a couple of minutes, then add olive oil. Place the steaks, separated at least 1 inch apart in skillet. Sear on the first side for 3 minutes. Flip and sear the second side for 3 minutes.
- Place skillet in oven. Cook for 4 to 8 minutes, depending on the thickness of the steaks and how you want the steaks cooked. When in doubt, insert a meat thermometer into the middle of one steak and monitor the temperature.
- Remove the steaks from the skillet and let rest at least 5 minutes before slicing and arranging on top of the salad.
Notes
Make this salad dairy free by omitting the cheese. Make this salad gluten-free by using gluten-free bread.