A few simple changes will make your next steak Caesar salad even more delicious than usual! Breadcrumbs, cubed steak and just the right amount of dressing take your salad from good to the best steak Caesar salad ever. Really!
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Why we love this recipe
You know what’s great about Steak Caesar Salad? The fantabulous flavors of steak, croutons, Parmesan cheese and a tangy dressing, all in one bowl.
You know what’s NOT so great about most Steak Caesar Salads? Wrestling with the big slices of steak. Giant croutons that you almost need to cut up. TOO MUCH DRESSING.
So after ordering one too many of these salads, I decided to take matters into my own hands. I cut up a medium rare steak into bite sized pieces.
I swapped out the giant croutons for breadcrumbs that I toasted with garlic.
And I drizzled in the dressing bit by bit (tasting all along the way of course!) until it had just the right amount.
Now each forkful gets steak, lettuce, breadcrumbs, cheese and just the right amount of dressing. Happy sigh. No going back!
Ingredients you need to make this recipe
ingredient notes and substitutions
- Steak: This is the PERFECT way to use up any leftover steak you have around. If you are cooking steak specially for this recipe, I like using anything from tenderloin (if I am feeling fancy!) to hangar steak (my current fave). But use whatever YOUR current fave is, and if you need a refresher, here’s some info on how to grill the perfect steak!
- Caesar Dressing: I tend to use the bottled kind, because I think it tastes just fine and it saves some time. But when I’m feeling ambitious, I love this recipe for homemade Caesar dressing.
- Bread crumbs: Make them fresh…it only takes a few minutes and it makes a big taste difference. And it’s a great way to use up that last slice of bread or hot dog roll.
(Scroll down for the handy complete printable recipe with nutrition info!)
How to make this recipe
STEP ONE: Grab those bread crumbs (a slice or two of bread whirled in the food processor makes the perfect fresh bread crumbs and pop them into a skillet with some olive oil, a little minced garlic and some salt and pepper. Stir them around over medium high heat until everything is nice and crispy.
STEP TWO: Put about 4 cups of chopped romaine lettuce in a bowl, and drizzle in your favorite Caesar dressing a little at a time, tossing it around and tasting as you go, until you have the perfect amount of dressing.
STEP 3: Steak time! Add the steak and give it all a good toss.
Now all that’s left to do is toss in the bread crumbs, divide it among plates, sprinkle it with Parmesan cheese and serve it up! No knives required!
Recipe FAQ
I usually use either hanger or flap steak, cooked on the grill for about 2-3 minutes per side for medium rare. But whatever steak you like best will work – when I am feeling Super Fancy I used filet mignon. Oo-la-la!
Romaine is the classic type of lettuce used for Caesar salad, but if you have a different favorite lettuce, go for it!
Either way works great! Mine tends to be warm because I cook the steak at the last minute, but I’ve also made it with cold leftovers and it is equally awesome.
Pop your question in the Comments section below and I will answer pronto
Want to round out your meal?
I love some bread on the side, and if I have the grill going anyway, I recommend this recipe for Grilled Flatbread. SO. GOOD.
I also love a refreshing cocktail with dinner salads, and while it’s hard to choose a favorite, I adore this recipe for a Peach Mint Margarita.
And for dessert? How about some ridiculously easy, crazy delicious Blue Dory Cookies?
Other main meal salads we love
I definitely don’t always get things right, but I am ridiculously happy with my Steak Caesar salad hacks.
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰
PrintThe Best Steak Caesar Salad Ever. Really.
A few simple changes will make your next steak Caesar salad even more delicious than usual!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup fresh breadcrumbs (2 slices whirled in the food processor will do it!)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon each salt and pepper
- 1 head romaine lettuce, cut into bite sized pieces (about 4 cups)
- 2 cups steak, cooked and cut into bite-sized pieces. Leftovers are great for this recipe!
- Shaved or grated parmesan cheese for garnish
- Your favorite Caesar dressing
Instructions
- Put breadcrumbs, oil, garlic, salt and pepper in a small skillet over medium heat. Stir continuously until crumbs are golden and crispy. Transfer to a small bowl.
- Put lettuce in a large bowl. With clean hands, add dressing in small increments until the lettuce is just coated. Taste as you go along!
- Add the steak and toss again. Divide among plates.
- Top with parmesan and bread crumbs. Drizzle on a little more dressing. Serve and enjoy!
Notes
-
- Steak: This is the PERFECT way to use up any leftover steak you have around. If you are cooking steak specially for this recipe, I like using anything from tenderloin (if I am feeling fancy!) to hangar steak (my current fave). But use whatever YOUR current fave is, and if you need a refresher, here’s some info on how to grill the perfect steak!
-
- Caesar Dressing: I tend to use the bottled kind, because I think it tastes just fine and it saves some time. But when I’m feeling ambitious, I love this recipe for homemade Caesar dressing.
-
- Bread crumbs: Make them fresh…it only takes a few minutes and it makes a big taste difference. And it’s a great way to use up that last slice of bread or hot dog roll.
Fran Olson says
Yes! I do the same thing in terms of analyzing a restaurant dish and immediately coming up with four things they could have done better. Just happened the other night at a place that served a full airline chicken breast, partially sliced, over a bowlful of whole bibb lettuce leaves. What a pain in the neck to eat! I am absolutely going to use your idea of breadcrumbs rather than croutons! I love the bready flavor in a salad, but I hate cutting up my mouth with croutons–this is the perfect solution! I make a great Caesar dressing that lasts a long time, might need to get a batch going so I can make breadcrumb “croutons” next time I have steak!
And I might need to get that Caesar dressing from you! Hurray for not being mangled by croutons anymore! :)
Savannah says
I love the idea of not having to cut up the steak in the middle of the salad – it makes such a mess!
I know, right?? We shouldn’t have to work that hard for our salad! :)
Joyce says
My grown son comes over a couple of nights a week for dinner. I gave him a choice of Caesar salad with steak, or just steak and potatoes. So I went scrambling to find something better than my usual random Caesar salad, and you’ve saved the day! I usually use Ken’s light Caesar Salad dressing, and (ouch) the great big croutons that make it a bit harder to enjoy every bite. So, I’m going to crunch the croutons, quick pan cook the thin strip steaks, then slice into bite size pieces. Your recipes are usually adaptable to what I have on hand, and what we like, and I’m a fan of you blog! I don’t tell you every time I use your recipes, but I’ll try to step up on that. Next time I write, I’ll give you a list of all the recipes I’ve used, loved, and make over and over.
First of all, you are SO lucky to have your son so close – my daughter is all the way in North Carolina (I’m in New Jersey) and I love it so much when she comes home. And second, sounds like you did a fantastic job customizing this recipe, and you are so nice to leave this comment – I love hearing from my wonderful readers. Happy cooking, Joyce!
Joyce says
I do love your blog, and thank you for responding. Your blog is actually my first choice when I’m looking for new ideas. The pioneer woman is second. I just like your’s best. The Salad with Steak turned out well, and was filling enough that we didn’t need any of the cabbage soup I’d made.
Cabbage Soup used to be a diet plan, where you could eat unlimited amounts and then add other things that were ‘allowed’. I’ve not found any of these crazy diets to be all that good, but the cabbage soup was actually delicious! Chopped cabbage, sliced carrots, onions, celery, garlic, frozen green beans, canned diced tomatoes, simmered in chicken broth, with some italian spices, and a couple of TBS of lemon juice added at the end. While it’s pretty much low cal, and healthy, it’s also delicious. If you’re interested, I can’t wait to see your swing on this!
You know, I kind of remember the cabbage soup diet! I’ll have to ponder this one – I do love a cooking challenge! :)
Jaden Hair says
I’m right with you! I analyze my food too :-)
My kind of salad is one that I can eat with a large spoon, instead of trying to chase the ingredients and stab it LOL! Love this salad.
Large spoons and salads are definitely a strategic combo! :)
Karen @ Karen's Kitchen Stories says
Yay! You did it! This sounds amazing!!!
Thanks Karen! I do think we are never going back, steak-caesar-salad-wise!
Sara says
Steak in caesar salad?! Where has this phenomenon been hiding all my life?!
It’s the best – and now that you know about it you have lots of steak Caesar salad time to make up for, so you better start! :)
Mimi says
In Arizona I ordered a Caesar salad and it was served with wedges of lime. Terrific addition as the final touch!
LOVE the lime idea! That’s definitely getting added to my Caesar salad plans.
kimt says
I sometimes make a pasta salad with the Caesar dressing…then serve with romaine and chicken. Will have to try it with the steak and bread crumbs…sounds delicious.
Ooooh, PASTA Caesar salad! I’m going to try and mixture of that idea with the steak and breadcrumbs – I’m thinking it will be a slam dunk!
Mary C says
Normally I’m not a fan of the stuff on a caesar salad, but you’ve sold me on giving this a try. Crispied bread crumbs may very well be my crouton replacement forever! You can actually like, eat them without murdering your mouth ala capt. crunch… I’m sold, and I’m adding the missing things to the “Honey, on your way home” list for tonight.
Mary, that is my new favorite list title. Way better than Honey Do. :)
Lily Lau says
Love how it looks, and I bet it tastes even better! Need to get the ingredients for tomorrow :)
It will be the perfect happy supper for a Monday! :)
lois says
How an people rate a recipe without ever making it?
They have every right to comment on how it sounds or looks but the ratings should be on the actul recipe as used and tasted. Ratings re of value when tested and then the rating helps future cooks know what to expect.
Hi Lori! I totally agree – that’s why I say up above that if you try this recipe, I’d love to know how it turned out. That being said, I’m happy to have questions, comments etc about anything at any point…sometimes folks have ideas about different ingredients or techniques before they make it. Or they are just excited to land on a recipe they are excited to try. One way or the other, I love all the comments that come in (and stars for the recipes that come out they way I hope they will!) – Framed Cooks has such a terrific community of readers and cooks. Thanks for checking in!
Mindy says
This looks so stinkin good. I have everything, including leftover tri tip, in the fridge. It’s happening.
I make Caesar steak sammies often in the summer, and we love them. Here’s a post of one such instance: http://rindymae.blogspot.com/2013/07/steak-caesar-sammies.html
LOVE the Caesar sammies! What a great summer supper. :)