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Pan-Fried Steak Caesar Salad
Carolina Gomez

Pan-Fried Steak Caesar Salad

A hearty and flavorful twist on the classic Caesar salad, featuring juicy pan-fried steak slices served over crisp romaine lettuce, tossed with creamy Caesar dressing, crunchy croutons, and shaved Parmesan cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless ribeye or sirloin steak approx. 250g
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 1 head romaine lettuce chopped
  • ½ cup Caesar dressing
  • ½ cup croutons
  • ¼ cup shaved Parmesan cheese
  • 1 tsp lemon juice optional

Equipment

  • Skillet or frying pan
  • Mixing bowls
  • Tongs
  • Knife and cutting board
  • Whisk
  • Salad spinner (optional)

Method
 

  1. Season the steak with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Pan-fry the steak for 3–4 minutes per side (medium-rare) or to your preferred doneness.
  4. Remove the steak from the pan, let it rest for 5 minutes, then slice thinly.
  5. In a large bowl, toss the chopped romaine lettuce with Caesar dressing.
  6. Add croutons and shaved Parmesan, and mix gently.
  7. Top the salad with sliced steak and drizzle with extra dressing or lemon juice if desired.
  8. Serve immediately.

Notes

Nutrition Facts (per serving):
  • Calories: 480 kcal
  • Protein: 32g
  • Carbohydrates: 12g
  • Fat: 34g
  • Fiber: 2g
  • Sodium: 720mg