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Steak Caesar Salad

Steak Caesar Salad with Ciabatta Croutons

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Recipe Details


Garlicky, creamy, and cheesy, our homemade Caesar dressing is one of the Test Kitchen’s most delicious triumphs. So, we’re tossing crunchy romaine, radicchio, and homemade ciabatta croutons in it, and serving it with slices of balsamic-marinated steak. Roasted red peppers and caramelized onion add sweetness to this salad, which is one you’ll definitely want to repeat.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Andrea

    By Chef Andrea

    Nutritional info

    • Calories 680
    • Protein 42g
    • Total Carb 59g
    • Total Fat 30g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ciabatta roll
      ciabatta roll
    • radicchio
      4 ounces
    • romaine heart
      romaine heart
    • lemon
    • roasted red peppers
      roasted red peppers
    • red onion
      red onion
    • garlic
      2 cloves
    • steaks
    • balsamic vinegar
      1/4 cup
      balsamic vinegar
    • Worcestershire sauce
      1 tablespoon
      Worcestershire sauce
    • dark brown sugar
      1 tablespoon
      dark brown sugar
    • grated Parmesan cheese
      1 ounce
      grated Parmesan cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 12" large pan
    • large resealable plastic bag (optional)
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450°F. Cut ciabatta into 1-inch cubes. Rinse radicchio and romaine and tear into bite-size pieces, discarding tough stems. Halve lemon. Roughly chop roasted peppers. Peel onion, halve, and thinly slice. Mince garlic and, still on cutting board, sprinkle over ¼ teaspoon salt. Using a large knife, repeatedly scrape over mixture at a 45° angle, pressing down, to form a paste. Pat steaks dry with paper towel.

    2. Caramelize Onions

      Caramelize Onions

      Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onions and cook, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onions are golden brown and water has evaporated, about 5 minutes more. Season with ⅛ teaspoon salt and pepper, then transfer to a plate. Reserve pan for Step 5.

    3. Make Marinade and Dressing

      Make Marinade and Dressing

      In a large bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire, brown sugar, half of garlic paste, 1 tablespoon olive oil, ½ teaspoon salt, and pepper to fully combine. Add steaks to marinade and turn to coat. In a separate large bowl, whisk together juice of 1 lemon, remaining garlic paste, half of Parmesan, ¼ teaspoon salt, and pepper. Whisk in 2 tablespoons olive oil until fully combined.

    4. Toast Croutons

      Toast Croutons

      On a baking sheet, toss ciabatta with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible. Bake until golden brown and crisp, about 10 minutes. Meanwhile, return pan from onions to medium-high heat with ½ tablespoon olive oil.

    5. Sear Steaks

      Sear Steaks

      When oil is shimmering, remove steaks from marinade, allowing excess to drip off and reserving marinade on the side, and add to pan. Sear until charred on bottom, 4-6 minutes. Flip steaks, pour over reserved marinade, and sear until browned and medium rare, 4-6 minutes more. Transfer steaks to cutting board, leaving marinade behind in pan over medium-high heat. Simmer until reduced and thickened, 1-2 minutes. Remove from heat.

    6. Plate Steak Caesar Salad

      Plate Steak Caesar Salad

      Cut steaks against the grain into ¼-inch slices. Add radicchio, romaine, roasted peppers, caramelized onions, and ciabatta croutons to bowl with dressing, and toss to coat. Divide Caesar salad and steak between serving plates, drizzle over pan sauce, and dig in!

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