Quick and Light Steak Caesar Salad

When Trevor and I were first married, we went through a big Caesar salad phase. If a restaurant we were eating at had a Caesar on their menu, we would order it. After trying many different variations, we came to the conclusion that the best were the simple ones with quality ingredients. Some good parm, fresh crisp romaine, and a flavorful dressing were all that was needed.

While we vary our salad choices more when eating out these days, we still love a good Caesar every once in awhile. Luckily, it doesn’t take much to make one. If you are short on time, skip the marinade for the steak–it’s not essential. Either way, this is a fast and fresh meal perfect for weeknight dinners.

Lighter Steak Caesar Salad

 

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Serves: 4 servings

Ingredients

• For the dressing:
• ¼ cup olive oil mayonnaise
• ¼ cup greek yogurt
• 1 lemon, juiced
• 1 clove garlic, minced
• 2 teaspoons dijon or whole grain mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• For the salad:
• 2 large sirloin steaks
• 4 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 4 small romaine hearts (or 2 larger size ones)
• Cherry tomatoes
• Fresh parmesan cheese

Instructions

1. For the dressing: Whisk all ingredients together in a small bowl. Season with salt and pepper. Store in refrigerator until ready to use.
2. For the salad: Place steaks in a small ziplock or bowl. Add 2 tablespoons of olive oil and 2 tablespoons balsamic. Refrigerate and let marinate for a few hours or up to overnight.
3. Remove steaks from fridge and let come to room temperature. Preheat a medium size cast iron pan over medium-high heat. Add remainder of olive oil to the pan. Once pan is hot, season steaks with salt and pepper and add to pan. Cook, turning once, until well seared and cooked to desired doneness (about 3-5 minutes per side depending on thickness of steaks). Remove steaks and let rest, about 5-10 minutes.
4. Wash and chop romaine, and add to a large bowl or platter. Dress with desired amount of prepared dressing. Top with a large handful of halved cherry tomatoes and shaves of fresh parmesan, to taste.
5. Once steak has rested, slice thinly against the grain. Add slices on top of salad and serve.

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