Steak Caesar Salad Recipes

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GRILLED STEAK CAESAR SALAD



Grilled Steak Caesar Salad image

A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

4 hard-boiled large egg yolks
4 anchovy fillets or 2 tablespoons anchovy paste
4 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons coarsely ground pepper
1 teaspoon sugar
1 cup olive oil
1 beef top sirloin steak (about 1-1/4 pounds)
1 large bunch romaine, torn
2/3 cup shredded Parmesan cheese, divided
2 medium tomatoes, cut into wedges
2 cups Caesar salad croutons

Steps:

  • In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.

Nutrition Facts :

STEAK CAESAR SALAD



Steak Caesar Salad image

Fast and YUM! 15 minutes takes that prepackaged salad from plain old plain old to WOW in no time! Ok, ok--so WHO's the ROCK STAR NOW?? YOU are! Zaar's program will not take Caesar salad kit so I have listed it as lettuce BUT know that you need the bagged Caesar Salad kit. Now, go be a Rock star! :)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces fully cooked beef, strips or 16 ounces cooked beef steaks, aka leftover steak
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cracked black pepper
salt, to taste
10 ounces complete caesar salad in a bag
parmesan cheese (optional)

Steps:

  • Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
  • Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
  • Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
  • Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
  • In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
  • Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.

GRILLED STRIP STEAK AND CAESAR SALAD



Grilled Strip Steak and Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

1/2 cup 2 percent plain Greek yogurt
3 tablespoons grated Parmesan
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon dried oregano
3 anchovies
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground black pepper
2 romaine hearts, split lengthwise and core trimmed

Steps:

  • For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
  • For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
  • Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
  • Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.

STEAK CAESAR SALAD



Steak Caesar Salad image

Crispy romaine lettuce, sliced red onions and croutons make the perfect Caesar salad. What could make it more perfect? Topping that salad with warm steak!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 6

1 boneless beef sirloin steak (1 lb.), 1 inch thick
1 pkg. (10 oz.) torn romaine lettuce
1/2 cup thinly sliced red onions
1/2 cup croutons
1/2 cup KRAFT Classic Caesar Dressing
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

  • Heat grill to medium-high heat.
  • Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
  • Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
  • Cut steak into thin slices; place over salads. Sprinkle with cheese.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING



Outback Steakhouse Caesar Salad Dressing image

This is a wonderful tasting Caesar Salad Dressing that the Outback Steak House uses on the salads. This also makes a wonderful veggie dip as well!

Provided by Duckie067

Categories     Salad Dressings

Time 10m

Yield 1 Quart, 6-12 serving(s)

Number Of Ingredients 12

7/8 cup pasteurized egg (I use Egg Beaters)
1 1/8 ounces crushed garlic
3 1/2 ounces parmesan cheese
2 2/3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dry mustard
1 1/2 ounces anchovies
1 tablespoon Worcestershire sauce
1 1/2 cups olive oil
2 tablespoons chopped fresh parsley

Steps:

  • Blend all ingredients 20 seconds on high and then 20 seconds on low.
  • Makes 1 quart.

GRILLED STEAK CAESAR SALAD



Grilled Steak Caesar Salad image

Beefy, cheesy and easy--a true Caesar pleaser!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1/4 cup olive or vegetable oil
1/4 cup fat-free cholesterol-free egg product
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 large clove garlic, finely chopped
1 lb boneless beef top sirloin steak, 1 inch thick
1 tablespoon freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 cup garlic-flavored croutons
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
  • Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
  • In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.

Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

CAESAR SALAD I



Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Steps:

  • Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  • In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  • Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  • Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  • To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

GRILLED STEAK CAESAR SALAD



Grilled Steak Caesar Salad image

Grilled steak slices are arranged over lettuce and served with warm Caesar dressing and Parmesan cheese for a hearty main-dish salad.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Classic Caesar Dressing
1/4 cup A.1. Original Sauce
1 boneless beef sirloin steak (1 lb.)
1 pkg. (10 oz.) torn romaine lettuce
2 cups cherry tomatoes, halved
1 cucumber, peeled, sliced
1/2 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Mix dressing and steak sauce until blended; pour 1/2 cup dressing mixture over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Reserve remaining dressing mixture for later use.
  • Heat grill to medium-high heat. Remove steak from marinade; discard marinade.
  • Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, heat reserved dressing mixture just until warmed. Cover large serving platter with lettuce; top with tomatoes and cucumbers. Cut steak into thin slices; arrange over salad. Drizzle with warm dressing mixture just before serving; sprinkle with cheese.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

CHARRED STEAK BLT CAESAR SALAD



Charred Steak BLT Caesar Salad image

A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.

Provided by Gabriela Rodiles

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 1-pound strip steaks, about 1-inch thick
4 strips bacon
2 anchovies packed in olive oil, rinsed and roughly chopped
1 clove garlic, chopped
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper
3 romaine hearts
Olive oil, for coating
1/2 cup cherry tomatoes, halved
One 2-ounce block Parmesan

Steps:

  • Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
  • Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
  • Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
  • Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
  • Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
  • Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
  • Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.

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