This salad may beat a traditional chicken caesar salad…
It juuuust might. It all depends on what you prefer, chicken or steak? I like both but we’re talking about STEAK Caesar Salad today so STEAK for the win!
Believe it or not, I LOVE salads. I still like sweets though…don’t worry. I eat salads all the time and for some reason, I’m pretty good at making them. I’m tootin’ my own horn a little…hope that’s ok! It’s ok right?
It’s my special talent I guess.
We love steak in our house. What’s your favorite cut? Mine if filet. Hands doooowwwwn. Filets are a little expensive so we only eat them once or twice a month. I have a great marinade for them by the way. Check.it.out. What’s nice about putting steak in a salad is that you really only need one steak because there are other ingredients in salads that help fill you up.
I typically make ginormous salads for some reason so a 6-8 ounce filet should easily feed two in this recipe, just fill up the salad with lettuce, corn and tomatoes! The corn in this salad is so delicious.
Who doesn’t love a sweet crunch of fresh roasted corn?
I say this all the time, but I love making salads because they’re so pretty. All the colors, textures, flavors…ugh just can’t get enough! Salads are so not boring my friends. They’re easy to make, incredibly flavorful, and HEALTHY. Even if you add cheese or steak to a salad, you’re still getting a ton of nutrients from the other veggies and ingredients. Also…you typically only use a little of each ingredient in salads…a handful of this and handful of that so it’s not like you’re just eating parmesan cheese in your salad or something.
Am I making sense?
Just go make this salad. Paaalease!
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 1 6-8 ounce filet mignon
- Romaine lettuce
- 1 ear of corn, roasted or grilled then cut off the cob
- Shaved parmesan cheese
- Grape tomatoes, cut in half
- Caesar dressing
- Season filet with salt and pepper and cook to medium doneness. I sear mine over high heat for 2 minutes on each side, then bake in a 350 degree oven for 10-12 minutes, then let it rest for at least 10 minutes before cutting into it.
- Prepare the rest of the ingredients and assemble the salad.