Steak and Caesar Salad

Steak and Caesar Salad
Servings: 6 Prep 15 mins Cook 12 mins


  • 1/3 cup light mayonnaise
  • 1/4 cup fresh lemon juice
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, peeled
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 beef tenderloin or eye round steaks (about 1 1/4 pounds total)
  • 1 package (18 ounces) romaine hearts, cleaned and leaves separated

Make It

1. In blender or mini chopper, combine mayonnaise, lemon juice, Parmesan, garlic, anchovy paste and 1/4 teaspoon each of the salt and pepper. Cover blender and run until mixture is smooth and garlic is pureed. With blender running, add olive oil in a thin stream. Set aside.

2. Season beef with remaining 1/4 teaspoon each salt and pepper. Heat cast iron skillet or grill pan over medium-high heat.

3. Toss romaine leaves with dressing in large bowl (do in batches, if necessary). Grill or pan-roast beef for 4 to 6 minutes per side, depending on thickness, until meat registers 135 degrees F on instant-read thermometer for medium-rare. Grill another minute per side for medium. Remove to cutting board and cover with foil.

4. Divide lettuce among plates. Slice steak and place alongside salad.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 276, Fat, total (g): 18, chol. (mg): 47, sat. fat (g): 5, carb. (g): 5, fiber (g): 1, pro. (g): 23, sodium (mg): 435, Percent Daily Values are based on a 2,000 calorie diet.