Steak and Potato Caesar Salad
Usually when I eat a salad it’s because I’m forcing myself to make healthier choices. Inevitably, it’s what I tend to eat when I’ve returned from a vacation and have over-indulged and my body is just screaming for something green or a vegetable. My mindset is usually that of dinner being a protein, a starch and a vegetable—with the vegetable being a potato of some kind, which is technically another starch but let me live. Because of that, I tend to throw in a simple green salad on the side for dinner, since I know my body will thank me for it later. This Steak and Potato Caesar Salad, however, is a salad that I can truly get behind. It’s hearty, satisfying and just a tiny bit over-the-top. Which is exactly how I prefer my salads.
The great thing about this salad, aside from it being so filling, is that it can be eaten cold or at room temperature. If you go the cold route, you can prepare all of the components ahead of time and keep them separate in the fridge, and then just assemble right before serving.
Steak and Potato Caesar Salad
Equipment
- Grill pan
- Food processor
Ingredients
- 3/4 pound baby Yukon gold potatoes
- 1/2 a baguette
- 6 tablespoons olive oil divided
- Kosher salt and coarse ground black pepper
- 1/4 teaspoon Italian seasoning
- 2 pounds flat iron steak
- 3 romaine hearts
- 1/4 cup grated Parmesan plus more for topping
- 3 scallions thinly sliced
Dressing:
- 1 large pasteurized egg yolk
- 1 garlic clove smashed
- 1 tablespoons fresh lemon juice
- 1 to 2 anchovy fillets
- Kosher salt and coarse ground black pepper
- 2 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon Worcestershire sauce
- 3 to 4 tablespoons olive oil
Instructions
- Preheat oven to 375°F.
- Cut the potatoes in half and place them in a medium pot. Fill with enough cold water to cover the potatoes, bring to a boil and cook until just fork tender, about 10 to 12 minutes.
- Cut the baguette into small cubes and place on a small baking sheet. Drizzle with 2 tablespoons olive oil and season with a bit of salt, pepper, and Italian seasoning. Toss together to evenly coat and then bake until golden brown and crispy, about 8 to 10 minutes. Remove from the oven and let cool.
- Preheat an outdoor grill or stovetop grill pan over medium-high heat. Drizzle the steak with 2 tablespoons olive oil and season liberally, on both sides, with plenty of salt and pepper. Place the steak on the grill and cook over direct heat for 5-7 minutes per side until they reach an internal temperature of 130° for medium rare. Transfer to a plate and allow to rest for 10 minutes before slicing into thin strips against the grain of the meat.
- Drain the potatoes and transfer to a bowl. Toss with the remaining 2 tablespoons olive oil and season with a bit of salt and pepper. Place the potatoes, cut side down, onto the hot grill and cook for about 2 to 3 minutes, just until charred. Return to bowl and allow to cool slightly.
- To make the dressing, combine the egg yolk, garlic, lemon juice, 1 or 2 anchovy fillets (depending on how you like them), a pinch of salt and pepper, Parmesan, and Worcestershire sauce in a small food processor. Blend until just beginning to come together. Then while the machine is running, drizzle in as much of the oil as needed to create a smooth thickened dressing. Give it a taste and adjust seasoning if necessary, adding more salt or pepper if needed.
- To assemble the salad, cut the romaine hearts into shreds and add to a large salad bowl. Drizzle in a few spoonfuls of dressing and toss to coat. Transfer the lettuce to a large serving platter or 6 individual plates. Top each with sliced steak, grilled potatoes, croutons, scallions and Parmesan. Drizzle a bit more of the dressing on top before serving. Enjoy!
