Flavorful Steak Caesar Pasta Salad (Printable)

Juicy grilled steak combined with crisp lettuce, tender pasta, and creamy dressing for a vibrant dish.

# What You'll Need:

→ Meat

01 - 12 oz sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper

→ Pasta

05 - 8 oz short pasta (penne or rotini)

→ Vegetables

06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - ½ small red onion, thinly sliced

→ Dressing

09 - ⅓ cup Caesar dressing (store-bought or homemade)
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon lemon juice

→ Toppings

12 - ½ cup croutons
13 - ¼ cup shaved Parmesan cheese
14 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - While the pasta cooks, preheat a grill or grill pan over medium-high heat. Pat the steak dry and rub with olive oil, salt, and black pepper.
03 - Grill the steak for 3–4 minutes per side (for medium-rare), or until desired doneness. Remove from the grill and let it rest for 5 minutes, then slice thinly against the grain.
04 - In a large salad bowl, combine the cooled pasta, chopped romaine, cherry tomatoes, and red onion.
05 - Drizzle with Caesar dressing, add grated Parmesan and lemon juice, and toss gently to combine.
06 - Top the salad with sliced steak, croutons, and shaved Parmesan. Finish with freshly ground black pepper to taste. Serve immediately, or chill for 15 minutes for a colder salad.

# Expert Tips:

01 -
  • The combination of hot grilled steak and chilled pasta salad creates an incredible temperature contrast that keeps every bite exciting
  • It transforms ordinary pasta salad into a complete, protein-packed meal that actually satisfies
  • The homemade Caesar dressing comes together in minutes but tastes like it came from a fancy restaurant
02 -
  • Never slice the steak immediately after grilling—those precious juices need time to redistribute or you'll end up with dry meat
  • Rinse the pasta under cold water until it's completely cool to prevent it from becoming gummy when mixed with the dressing
  • The salad tastes best at room temperature or slightly chilled, so don't serve it ice cold from the fridge
03 -
  • Let your steak sit at room temperature for 30 minutes before grilling for more even cooking
  • If you're using store-bought dressing, doctor it up with extra lemon juice and a clove of minced garlic
  • Toast your own croutons from day-old bread with olive oil and garlic for the best flavor

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