Caesar Salad with Skirt Steak Recipes
Make your steak and Caesar meal even more nutritious by topping things off with a Greek yogurt-based salad dressing.
Servings 4 serves
Cost $10
Ingredients
- ½ cup 2% Greek yogurt
- ¼ cup grated Parmesan cheese
- ¼ cup fresh squeezed lemon juice (from 1 large lemon)
- 4 anchovy fillets
- 1 clove garlic, finely chopped
- 1 ¼ teaspoons salt (divided use)
- ¼ teaspoon black pepper
- 1 package (18 ounces) romaine hearts, trimmed, rinsed, and dried
- 1 pound skirt steak, trimmed and cut if necessary to fit in the skillet
Sunflower oil (or other neutral, high heat oil)
Instructions
- In a mini chopper or a blender, combine yogurt, Parmesan, lemon juice, anchovies, garlic, 1/4 teaspoon of the salt, and pepper. Puree until smooth and well combined, scraping down side of bowl if necessary. Cut the romaine leaves into thirds and transfer lettuce to a large bowl.
- Coat the bottom of a large skillet with oil over high heat. Season steaks with remaining teaspoon salt. Once the oil is hot, place the steak in the skillet. After 3 minutes, flip, and cook the second time for another 3 minutes for medium-rare. Do not move the steak other than to flip. Remove steak and rest 5 minutes.
- Pulse dressing again to blend, then toss with lettuce. Divide salad equally among four plates. Thinly slice steak, then fan over salad on each plate, dividing evenly.