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Seared Steak

Seared Steak with Roasted Broccoli and Caesar Dressing

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You might be surprised to learn that the first Caesar salad was actually invented in Mexico, not Italy. A man named Caesar Cardini came up with the recipe in 1924 in a region known as the Baja Peninsula. While this week’s dinner is more Italian than Mexican, we’re putting our own spin on the standard creamy, garlicky Caesar and using it to dress up seared steak. It’s served with a hearty side of farro, roasted broccoli, and blistered tomatoes—sure to be a dinnertime favorite.

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 570
  • Protein 41g
  • Total Carb 42g
  • Total Fat 28g

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

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • broccoli florets
    • 6 ounces
    • broccoli florets
  • farro
    • 1/2 cup
    • farro
  • steaks
    • 2
    • steaks
  • garlic
    • 1 clove
    • garlic
  • vegetarian Worcestershire
    • 1 teaspoon
    • vegetarian Worcestershire
  • mayonnaise
    • 2 packets
    • mayonnaise
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet
  • 10" medium pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve lemon. Halve grape tomatoes. Cut broccoli into 1 inch–wide florets, if needed. Line a baking sheet with aluminum foil.

  2. Roast vegetables

    Roast vegetables

    On prepared baking sheet, toss tomatoes and broccoli with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until broccoli is tender and beginning to char and tomatoes are softened and blistered, 10-12 minutes.

  3. Cook farro

    Cook farro

    While vegetables roast, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes (move on to the next step, but don't forget to come back!). Then, drain farro and return to pot, off heat.

  4. Sear steaks

    Sear steaks

    While farro cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to cutting board and set aside to rest.

  5. Make Caesar dressing

    Make Caesar dressing

    While steaks sear, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt (this will help break down the garlic and extract its natural juices). Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms. In a small bowl, whisk together Worcestershire, mayonnaise, garlic paste, 1 squeeze lemon juice, and half of Parmesan to combine (use remaining lemon to brighten a glass of water).

  6. Plate seared steak

    Plate seared steak

    Cut steaks against the grain into ¼-inch slices. To pot with farro, add roasted broccoli and tomatoes and half of Caesar dressing; toss to combine, then divide between serving plates. Top with sliced steak and drizzle with remaining Caesar dressing. Garnish with crushed red pepper (use less for milder heat) and remaining Parmesan. Enjoy!

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