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Beef Steak Caesar Salad

Russ Myers


Casear Cardini, chef and owner of a restaurant in Tijuana, Mexico, is credited with creating this beloved salad and dressing in 1924. Many variations of this timeless treat find their way into today's recipes.

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4 Servings
5 Min
10 Min
Stove Top


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1 lb
boneless beef top sirloin steak, cut 1-inch thick
2 tsp
olive oil
2 clove
garlic, minced
1/2 tsp
cracked black pepper
1/2 tsp
1 pkg
(10-11 oz.) caesar salad mix
additional grated parmesan cheese, if desired

How to Make Beef Steak Caesar Salad


  • 1Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine oil, garlic and pepper in large bowl. Add beef; toss to coat.
  • 2Heat large nonstick skillet over medium-high heat until hot. Add 1/2 beef mixture; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt.
  • 3Combine beef with lettuce and dressing from salad mix in large bowl. Sprinkle with croutons from mix and cheese, if desired.

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About Beef Steak Caesar Salad

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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