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Grilled Steak Caesar Salad

Total Time

Prep/Total Time: 30 min.


6 servings

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


  • 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


  1. 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.
  2. 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°).
  3. 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.

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