Pin it This dish brings together tender grilled steak slices, al dente pasta, and crisp romaine lettuce in a bowl of fresh flavors. Cherry tomatoes and thin red onion add bright notes, while a creamy Caesar dressing, Parmesan cheese, and a touch of lemon juice create a rich and tangy balance. Topped with crunchy croutons and shaved Parmesan, this hearty salad offers satisfying textures and flavors perfect for a quick lunch or casual dinner. It can be enjoyed immediately or chilled briefly to enhance the refreshing combination.
The first time I served this at a summer potluck, my friend Sarah literally chased me around the patio demanding the recipe. Something about that smoky grilled steak mingling with cool crisp romaine just hits different on hot days.
Last August, I made this for my dad after he spent hours helping me repaint my kitchen. He took one bite, closed his eyes, and said This is what summer should taste like. We ended up eating on the back steps watching the sunset.
Ingredients
- 12 oz sirloin steak: Ribeye works too but sirloin gives you that beefy flavor without breaking the bank
- 1 tablespoon olive oil: Helps the seasoning stick and gives a nice sear
- 1 teaspoon kosher salt: Dont be shy here steak needs salt to shine
- ½ teaspoon black pepper: Freshly cracked makes all the difference
- 8 oz short pasta: Penne or rotini catch the dressing in those little crevices
- 1 large romaine lettuce: The crunch is nonnegotiable for texture contrast
- 1 cup cherry tomatoes: Little bursts of juice cut through the rich dressing
- ½ small red onion: Thin slices bring just enough bite without overwhelming
- ⅓ cup Caesar dressing: Homemade is great but storebought keeps it weeknight friendly
- 2 tablespoons grated Parmesan: Melts slightly into the warm pasta for clingy goodness
- 1 teaspoon lemon juice: Brightens everything and cuts the richness
- ½ cup croutons: Essential for that classic Caesar crunch
- ¼ cup shaved Parmesan: Thin shards on top feel restaurant fancy
Instructions
- Get that pasta going first:
- Boil a big pot of salted water like the ocean and cook pasta until it fights back just a little when you bite it. Rinse under cold water to stop the cooking and cool it down completely.
- Fire up the grill while water boils:
- Pat your steak completely dry then rub it down with olive oil, salt, and pepper. Let it sit out while the grill gets ripping hot.
- Grill like you mean it:
- Sear for 3 to 4 minutes per side for medium rare or cook to your preferred doneness. Let that beautiful meat rest for 5 minutes before slicing thin against the grain.
- Build your salad base:
- Throw the cooled pasta, chopped romaine, halved tomatoes, and onion slices into a giant bowl.
- Bring it all together:
- Drizzle with Caesar dressing, scatter grated Parmesan over everything, squeeze that lemon juice, and toss gently.
- The grand finale:
- Arrange those gorgeous steak slices on top, shower with croutons and shaved Parmesan, and hit it with fresh pepper.
Pin it This recipe saved me during my brother in laws birthday cookout when I forgot to defrost anything else. Three people asked for the recipe before they even finished their first serving.
Making It Your Own
Sometimes I swap in grilled chicken when steak feels like too much for a regular Tuesday. Shrimp works beautifully too just cook them quick so they stay tender.
Make Ahead Magic
You can grill the steak and cook the pasta up to a day ahead just keep them separate. Toss everything together about 30 minutes before serving and let those flavors hang out.
Serving Suggestions
Some crusty garlic bread on the side makes this feel like a complete meal. A chilled glass of crisp white wine doesnt hurt either.
- Try adding roasted red peppers for sweetness
- Extra croutons never hurt nobody
- Keep some extra dressing on the table for whoever loves it saucy
Pin it Theres something deeply satisfying about a salad that feels substantial but still leaves you light enough for summer evening adventures.
Recipe FAQs
- → How do I cook the steak for best results?
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Pat the steak dry and season with olive oil, salt, and black pepper. Grill over medium-high heat for 3-4 minutes per side for medium-rare. Let it rest before slicing thinly against the grain.
- → Can I use a different type of pasta?
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Yes, short pasta like penne or rotini works best to hold the dressing and mix well with other ingredients.
- → Is it necessary to chill the pasta before combining?
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Rinsing the pasta under cold water after cooking stops it from overcooking and helps keep the salad fresh. Chilling is optional but enhances the refreshing quality.
- → What alternatives are suitable for the steak?
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Grilled chicken or tofu can be used as substitutions for a different protein experience, adjusting cooking times accordingly.
- → How can I add more depth to the dressing?
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Including anchovies or marinating the steak briefly in Caesar dressing before grilling can enrich the flavor profile without overpowering the dish.
