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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


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


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.

About Beef Steak Caesar Salad

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