Caesar Salad with Pan-Seared Steak

Pair a classic Caesar salad with slices of pan-seared steak for an easy, satiating, and nutritious weeknight dinner.

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Featured Ingredients

Lettuces contain several incredibly unique, health-promoting compounds not found in other vegetables. These include a special carotenoid called lactucaxanthin, which demonstrates anti-diabetic activity, as well as the compounds lactucin and lactucopicrin, which have potent pain-reducing properties and gentle sleep-inducing effects.

Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.

Beef is the third most widely consumed meat in the world, after pork and chicken. Per 3.5-oz serving beef delivers at least 10% or more of the daily value of 16 different nutrients and is a top 25 common food source of 10 nutrients including zinc (#2), conjugated linoleic acid (CLA) (#4), coQ10 (#6), ergothioneine (#14), vitamin B6 (#14), taurine (#18), protein (#21), chromium (#22), medium-chain triglycerides (MCTs) (#23), and vitamin B3 (#24).

Romaine Lettuce Nutrients

Garlic Nutrients

Grass-fed Beef Striploin Nutrients

Caesar Salad with Steak

Nutrivore Score: 339

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories

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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.