This is a kid-friendly recipe for beef steak Caesar salad—easy to make and flavourful! If you don’t feel like making the Caesar dressing, you can substitute with 1 cup (250 mL) of your favourite store-bought Caesar dressing.
Check out this recipe below, or take a look at our eBook Let’s Pack it with Protein for more lunch recipes.
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Caesar Steak Salad
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: Makes 6 servings 1x
Ingredients
¼ cup (60 mL) barbecue sauce
2 tbsp (30 mL) balsamic vinegar
1 lb (500 g) Beef Strip Loin Grilling Steaks, about ¾ inch (2 cm) thick
⅓ cup (75 mL) grated Parmesan cheese, divided
¼ cup (60 mL) EACH oil and mayonnaise
1 tbsp (15 mL) EACH fresh lemon juice and Dijon mustard
2 cloves garlic, minced
1 tsp (5 mL) Worcestershire sauce
Salt and pepper
1 head romaine lettuce, torn into bite-size pieces (about 10 cups/2.5 L)
Instructions
- Combine barbecue sauce and balsamic vinegar in shallow dish; add steaks, turning to coat. Marinate for 15 minutes.
- Meanwhile, whisk together 2 tbsp (30 mL) of the Parmesan, the oil, mayonnaise, lemon juice, mustard, garlic, Worcestershire sauce, and salt and pepper to taste in a large bowl. Set aside.
- Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season all over with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into steaks reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.
- Meanwhile, add lettuce and remaining Parmesan to dressing; toss to coat. Divide among 6 plates. Cut steak across the grain into thin slices and place steak strips on salads.
