Steak Caesar Salad with Greek Yogurt Dressing (No Mayo!)
Updated Nov 24, 2025, Published on Jun 05, 2025
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If you’re craving a fresh, satisfying salad that doesn’t skimp on flavor, this Steak Caesar Salad with Greek Yogurt Dressing is about to become a staple in your warm-weather dinner rotation. It’s a lighter, egg-free and mayo-free twist on the classic Caesar, made creamy with full-fat Greek yogurt and packed with umami from anchovies, Parmesan, and a juicy, perfectly seared steak on top.
If you're looking for more main-course salad recipes, try my Spring Orzo Pasta Salad or Arugula Salad with Pistachio Crusted Scallops!
Watch how to make it here!
Why You'll Love this Steak Caesar Salad Recipe
- Creamy without mayo: The rich Greek yogurt dressing gives you all that classic Caesar creaminess without the heaviness of mayo or eggs, making it lighter and higher in protein.
- All the umami flavors: Anchovies, Parmesan, mustard, and Worcestershire sauce bring deep, savory flavors.
- Steakhouse vibes at home: Perfectly seared ribeye makes this feel like a restaurant-quality meal.
- Fresh & crunchy finish: Little gem lettuce, crisp radishes, cherry tomatoes, and garlic-toasted breadcrumbs add bright texture and color.
- Quick and fuss-free: Ready in about 45 minutes from start to finish, with simple prep and easy clean-up.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Little Gem Lettuce: Little Gem is a variety of Romaine so Romaine hearts are a great substitutes. Butter lettuce will also work.
- Anchovy Filets: A classic Caesar ingredient, anchovy filets add a subtle savory saltiness and deep umami flavor without making the dressing taste “fishy.” You can absolutely leave them out, but consider adding an extra dash of Worcestershire Sauce or another sprinkle of Parmesan Cheese to boost that umami richness.
- Ribeye Steak: I used a Ribeye steak for this recipe. Ribeye is rich and less lean than some options. Some other options are New York Strip which has a great balance of tenderness and flavor. It's leaner than ribeye but still has enough marbling to stay juicy. Sirloin is a more affordable cut that’s flavorful and lean.
Steak Caesar Salad with Greek Yogurt Dressing (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook the steak in ghee or neutral oil then baste with butter in the last minute. Rest for about 10 minutes before slicing.
- Make the Caesar dressing. Whisk the dressing ingredients in a bowl. Refrigerate if you aren't using the dressing right away.
- Make the breadcrumbs. Cook the anchovy and garlic then toast the panko breadcrumbs.
- Assemble the salad and serve. Toss the lettuce and parsley with the dressing. Top with tomatoes and radishes. Serve with cheese, breadcrumbs, and sliced steak.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Steak Caesar Salad with Greek Yogurt Dressing (No Mayo!)
A fresh, Caesar-style steak salad featuring crisp radishes, sweet cherry tomatoes, and crunchy garlic breadcrumbs. Tossed in a creamy Greek yogurt Caesar dressing, this no-mayo, no-egg twist on the classic is perfect for late spring or early summer.
Equipment
- Pan I used a carbon steel pan to cook the steak
- Large Bowl to toss the lettuce
Ingredients
- 2 heads Little Gem Lettuce, or Romaine
- ¼ cup Fresh Parsley, roughly chopped
- 10 Cherry Tomatoes, sliced in half
- 3 Radishes, thinly sliced
- ¼ cup Pecorino Romano, freshly grated; or Parmesan
Steak
- 1 pound Ribeye Steak
- 1 tablespoon Ghee, or neutral oil of choice
- ½ teaspoon Kosher Salt, or enough to generously season both sides of the steak
- 1 tablespoon Butter
- 3 cloves Garlic, smashed (optional)
Greek Yogurt Caesar Dressing
- 1 clove Garlic, minced
- 2 Anchovy Filet, finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Kosher Salt
- 1 tablespoon Dijon Mustard
- 1 tablespoon Champagne Vinegar
- 1 teaspoon Worcestershire Sauce
- ¼ cup Parmesan Cheese, grated
- ½ teaspoon Black Pepper, adjust to taste
- ½ cup Plain Greek Yogurt, I used full-fat Greek yogurt
- 1 tablespoon Water, or as needed to thin out the dressing
Garlic Breadcrumbs
- 1 tablespoon Extra Virgin Olive Oil
- 1 Anchovy Filet
- 1 clove Garlic, smashed
- ½ cup Panko Breadcrumbs
- Kosher Salt & Black Pepper, to taste
Instructions
Steak
- Let the steak sit at room temperature for about 30 minutes before cooking. When ready, pat it dry with paper towels and generously season both sides with salt.
- Heat a carbon steel or cast iron pan over medium-high heat until very hot. Add ghee or a neutral oil of your choice — it should shimmer in the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Gently press down on the steak for a few seconds to help it sear evenly.
- Once the steak naturally releases and has a golden crust (about 3 minutes), flip it. Cook for another 3–4 minutes for medium-rare or 4–5 minutes for medium, depending on thickness.
- In the last minute of cooking, add butter and optional smashed garlic cloves to the pan. Tilt the pan slightly and continuously spoon the melted butter over the steak to baste.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Then slice against the grain. While the steak rests, prepare the Caesar dressing and garlic breadcrumbs.
Greek Yogurt Caesar Dressing
- In a medium bowl, combine the minced garlic, chopped anchovy filets, olive oil, and salt. Whisk to combine.
- Add the Dijon mustard, champagne vinegar, Worcestershire sauce, grated Parmesan, and black pepper. Whisk again until well incorporated.
- Add the Greek yogurt and whisk until smooth. Thin with a splash of water as needed to reach your desired consistency. Taste and adjust seasoning as needed. Set aside or refrigerate until ready to use.
Garlic Breadcrumbs
- Heat olive oil in a small skillet over medium heat. Add the anchovy filet and stir until it melts into the oil. Add the smashed garlic and cook until fragrant, about 1 minute.
- Add the panko and cook, stirring frequently, until golden brown, about 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Salad Assembly
- Remove the lettuce leaves from the heads and chop to your desired size. Add to a large bowl with the chopped parsley and toss with as much of the Caesar dressing as desired. Plate the dressed lettuce on a large platter or divide between individual plates.
- Top the lettuce with sliced cherry tomatoes and radishes. Finish with garlic breadcrumbs, grated Pecorino Romano, and sliced steak. Serve immediately.
Video
Nutrition
Calories: 534kcal, Carbohydrates: 22g, Protein: 36g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 867mg, Potassium: 1279mg, Fiber: 8g, Sugar: 7g, Vitamin A: 27994IU, Vitamin C: 29mg, Calcium: 308mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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