Sometimes, you just need a meal that hits the spot—and for me, a good steak Caesar salad always does the trick.
Recently, I had a little extra time and made a full from-scratch version with homemade Caesar dressing and pan-seared steak. But I also know what it’s like to be hangry and short on time, so I created a “quick and dirty” version that still delivers major flavor in under 20 minutes.
Both versions are meal prep-friendly and easy to scale. And if you work from home like I do, this is one of those lunches you’ll actually look forward to.
Before we dive in, if you’re tired of scrambling to figure out what’s for dinner (or lunch) every week, the Workweek Lunch Meal Planner is hands down the best tool I’ve used to stay consistent with meal prep—even during my busiest weeks.
👉 Check it out here
Alright, let’s get into it.
Quick and Dirty Steak Caesar Salad (Ready in 20 Minutes)
If you haven’t seen my frozen steak air fryer hack yet, go check it out. It’s a serious lifesaver for days when I forget to thaw dinner.
Ingredients:
- 1 ribeye steak (8 oz)
- 1 head of romaine lettuce
- 1 cup croutons
- 3 tablespoon grated parmesan
- 3 tablespoon Primal Kitchen Caesar dressing (or your favorite store-bought option)
Instructions:
- Cook the steak using my air fryer steak hack or your favorite quick method.
- Chop the romaine lettuce and toss it with croutons, parmesan, and dressing in a large bowl.
- Slice the steak into strips or cubes and add it to the top of your salad.
- Toss again if needed and enjoy immediately—or store in airtight containers for the week.
Caesar Salad Macros:
This version makes 2 servings, but if you're really hungry or need to hit higher protein macros, you could easily eat this as one serving. The macros here are per serving, based on a 2-serving portion.
- Calories: 530
- Fat: 35.7g
- Carbs: 19.5g
- Protein: 29.2g
From-Scratch Steak Caesar Salad (Weekend Meal Prep or Dinner)
This version is perfect when you want to impress—or just want a little extra love in your meal. The homemade dressing and toasted breadcrumbs take it to the next level.
Homemade Caesar Dressing:
- ¾ cup mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1–2 anchovy fillets, finely chopped
- 2 cloves garlic, minced
- ¼ cup freshly grated parmesan
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon water (plus a splash more if needed)
Whisk all ingredients together in a bowl. Thin with water to your preferred consistency.
Salad Ingredients:
- 2 tablespoon olive oil (divided)
- 16 oz steak (ribeye, sirloin, or your favorite cut)
- Salt and pepper, to taste
- 1-2 heads romaine or Bibb lettuce
- ½ cup grated parmesan cheese
- Optional: ⅔ cup panko breadcrumbs (toasted)
Instructions:
- Make the dressing and refrigerate it while you prep the rest.
- Toast breadcrumbs: Heat 2 tablespoon olive oil in a skillet. Add panko and stir until golden (5-7 mins). Season with salt and set aside.
- Cook the steak: Pat dry and season with salt and pepper. Heat remaining oil in a cast iron skillet. Cook steak 4–6 minutes per side, then let rest for 10 minutes before slicing.
- Prep the lettuce: Rinse and chop. Toss with as much dressing as desired.
- Assemble: Plate the greens, top with toasted breadcrumbs, parmesan, and sliced steak.
How to Store:
- Store salad and dressing separately if meal prepping.
- Dressing will keep for up to 1 week in the fridge.
- Steak can be prepped ahead and stored in airtight containers for 3–4 days.
How to Reheat:
- Reheat steak in a skillet or microwave just until warmed.
- Avoid reheating the salad greens—assemble fresh for the best texture.
Commonly Asked Questions
Can I skip the anchovies in the dressing?
Yes! They add a traditional salty umami flavor, but you can leave them out or sub in a little extra Worcestershire sauce.
Can I use another cut of steak?
Totally. Sirloin, NY strip, flank, or even leftover steak will work.
What’s the best meal prep tip for this recipe?
Keep the components separate and assemble fresh when you’re ready to eat. It makes all the difference!
Wrapping up...
Whether you’re going all in with the homemade version or keeping it quick with air fryer steak and bottled dressing, this Steak Caesar Salad is a go-to for me—especially when I want something satisfying but still light.
Here are some of my other favorite Salad Meal Prep Ideas:
- Spinach Apple Salad With Chicken
- Turkey Club Pasta Salad Jars
- Meal Prep Friendly Antipasto Pasta Salad
- Kale and Steak Power Salad
Let me know if you try either version—and if you’re ready to simplify your weekly meals, definitely check out the Workweek Lunch Meal Planner. You’ll get weekly recipe plans and the structure you need to stay on track.
Until next time,
Nick @ Meal Prep on Fleek
Ingredients
Homemade Caesar Dressing:
- ¾ cup mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 anchovy fillets finely chopped
- 2 cloves garlic minced
- ¼ cup freshly grated parmesan
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon water plus a splash more if needed
Salad Ingredients:
- 3 tablespoon olive oil divided
- 16 oz steak ribeye, sirloin, or your favorite cut
- Salt and pepper to taste
- 1-2 heads romaine or Bibb lettuce
- ½ cup grated parmesan cheese
- Optional: ⅔ cup panko breadcrumbs toasted
Instructions
- Make the dressing - whisk all ingredients together in a bowl. Thin with water to your preferred consistency.
- Toast breadcrumbs: Heat 2 tablespoon olive oil in a skillet. Add panko and stir until golden (5-7 mins). Season with salt and set aside.
- Cook the steak: Pat dry and season with salt and pepper. Heat remaining oil in a cast iron skillet. Cook steak 4–6 minutes per side, then let rest for 10 minutes before slicing.
- Prep the lettuce: Rinse and chop. Toss with as much dressing as desired.
- Assemble: Plate the greens, top with toasted breadcrumbs, parmesan, and sliced steak.
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