Steak Salad with Creamy Lemon Caesar
Steak Salad with Creamy Lemon Caesar

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: under 2 hours
  • Prep: 30 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 349kcal (17%)
  • 535mg (22%) Sodium
  • 40g Carbs
  • 6g Fiber
  • 11g (17%) Fat
  • 3g (16%) Saturated Fat
  • 9g Sugars
  • 25g Protein
  • 181mg (18%) Calcium
  • 4mg (22%) Iron
349kcal (17%)535mg (22%)40g6g11g (17%)9g25g3g (16%)

Mix tender bits of beef with leafy greens and top with this guilt-free creamy dressing for a scrumptious meal.


  • 2 pounds Yukon gold or red bliss potatoes, cut into bite-size pieces
  • 1 1/2 teaspoons olive oil, divided
  • 2 tablespoons minced fresh rosemary, or 1 tbsp dried
  • 1 pound flank steak
  • 12 cups romaine hearts, chopped
  • 12 plum tomatoes, diced
  • 3 teaspoons Parmesan cheese, finely grated
  • 1 8-ounce container nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 anchovies, or 1 1/2 tsp anchovy paste
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoons Dijon mustard
  • 1 cooking spray
  • Salt
  • Freshly ground black pepper



1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.

2. Combine potatoes, 1 teaspoon of olive oil, and rosemary in a medium bowl. Season with salt and pepper; toss to combine. Scatter on baking sheet. Roast for 50-60 minutes or until potatoes are golden.

3. Season the steak on both sides with salt and pepper. Heat remaining 1/2 teaspoon of olive oil in a medium nonstick skillet over medium-high heat. Cook steak in oil for 8 minutes on each side, or until cooked to desired doneness.

4. Transfer the steak to a cutting board. Add 1/4 cup of water to a skillet and stir over low heat for 1 1/2 minutes, scraping up any brown bits that have stuck to bottom of the pan. Set aside. Cut the steak on a diagonal into thin slices. Keep warm.

5. Combine the dressing ingredients in a food processor and pulse until smooth. Add skillet juices and pulse to combine.

6. Place romaine in a large salad bowl. Add tomatoes, potatoes, and dressing; toss to combine. Portion the salad among 6 large plates. Top with an equal amount of steak and Parmesan cheese.

Nutritional information includes 1/8 teaspoon of added salt per serving.

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