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.
Servings: 4 or 2 large salads
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 Unsalted 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
