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Caesar Steak Lettuce Cups

Caesar Steak Lettuce Cups with Lemon Potatoes

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Recipe Details


This Popular Recipe takes our favorite elements of Caesar salad and transforms them into a weeknight steak feast worthy of all the #platedpics. Juicy steak is pan-seared to perfection and served atop crisp Boston lettuce leaves with sautéed red onion, cherry tomatoes, and lemon potatoes. For added deliciousness, there's a drizzle of homemade Caesar dressing and a sprinkling of Parmesan.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 730
  • Protein 43g
  • Total Carb 45g
  • Total Fat 48g

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

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • lemon
  • red onion
    red onion
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • head Boston lettuce
    head Boston lettuce
  • steaks
  • garlic
    1 clove
  • anchovy paste
    1/4 teaspoon
    anchovy paste
  • mayonnaise
    3 packets
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese

What You’ll Need

  • 8" medium pot with lid
  • 12" large pan

Cooking Steps

  1. Boil Potatoes

    Boil Potatoes

    Rinse potatoes and cut into 1-inch pieces. Place in a medium pot and cover with cold water by 1 inch. Season water generously with salt, bring to a boil over high heat, and cook until potatoes are tender when pierced with a knife tip, 9-10 minutes. While potatoes boil, halve lemon. Drain potatoes and return to pot, off heat. Immediately add juice of ½ lemon and 1 tablespoon olive oil and toss to coat. Taste and add salt and pepper. Cover to keep warm.

  2. Prepare Ingredients

    Prepare Ingredients

    Peel onion, halve, and thinly slice. Rinse remaining produce. Halve tomatoes. Pat lettuce dry with paper towel and separate large leaves for cups (you'll need at least 3 per person, but if you have extra, double up your cups!). Add lettuce leaves to serving plates.

  3. Cook Steaks and Onion

    Cook Steaks and Onion

    Heat 1½ tablespoons olive oil in a large pan over medium-high heat. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. When oil is shimmering, add steaks. Scatter onion around and season with ¼ teaspoon salt. Cook until onion is softened and steaks are browned and medium rare, 4-6 minutes per side. Transfer steaks and onion to a plate to rest for about 5 minutes. 

  4. Make Garlic Paste

    Make Garlic Paste

    While steaks rest, mince garlic and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, and transfer to a medium bowl.

  5. Make Caesar Dressing

    Make Caesar Dressing

    Add anchovy paste, mayonnaise, grated Parmesan, and juice of remaining lemon to bowl with garlic paste and whisk until fully combined. Season with pepper, as desired.

  6. Plate Caesar Steak Lettuce Cups

    Plate Caesar Steak Lettuce Cups

    Halve steaks lengthwise, then thinly slice against the grain. Divide among lettuce cups and top with onion, lemon potatoes, and tomatoes. Drizzle Caesar dressing over everything and garnish with shaved Parmesan. Enjoy your well-deserved feast!

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