I’m officially retiring bread croutons (that’s a lie). BUT! I must tell you that these Garlic Parmesan Smashed Potatoes that I piled on top of this Caesar Salad with Steak have all that crouton crunch plus a fluffy centre and they are so good at holding onto all that yummy Caesar dressing. Paired with a juicy, seared steak? This friends, is not a side dish.
Check out the video below for my ‘Recipe-ish‘ method.
If you want the deep-dive on those smashed potato croutons, keep scrolling!
Caesar Salad with Steak and Garlic Parmesan Smashed Potato Croutons
Ingredients
The croutons:
- 1 1/2 lbs baby potatoes
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 garlic cloves minced
- 1/4 cup parmesan cheese finely grated
The Steak:
- 1 1/2 lbs steak such as New York Strip or Ribeye
The Salad:
- 3 hearts romaine lettuce chopped
- Caesar Dressing
- Shaved parmesan for topping
Instructions
Make the smashed potato croutons:
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork tender, about 15–20 minutes. Drain well.
- Preheat your oven to 425.
- Toss the potatoes with the olive oil.
- Place the cooked potatoes on the baking sheet and gently smash each one with the bottom of a glass or measuring cup.
- Melt the butter and stir in the garlic.
- Drizzle the potatoes with the garlic butter and season with S&P.
- Roast for 20–25 minutes until golden and crispy on the edges.
- Remove from the oven and immediately sprinkle with finely grated parmesan so it melts onto the potatoes. Set aside.
Cook the steak:
- Season the steak generously with salt and pepper.
- Heat a skillet or grill pan over high heat. Cook the steak to your desired doneness.
- Remove from heat and let rest for 5–10 minutes before slicing.
Assemble the salad
- In a large bowl, toss chopped romaine with Caesar dressing until evenly coated.
- Top with sliced steak and garlic parmesan smashed potato croutons.
- Finish with shaved parmesan and freshly cracked black pepper, if desired.
- Serve immediately while the potatoes are still crisp and warm.
my pro tips for making the best ever caesar salad with steak
The Secret to the Crunch. After boiling the potatoes, let them sit in the colander for 2–3 minutes to steam dry. Getting rid of that surface moisture is the only way to ensure they get those lacy, golden-brown edges in the oven.
The glass hack. When smashing the potatoes with a glass, if they start sticking to the bottom, place a small square of parchment paper between the glass and the potato. It’s a total game-changer for keeping the potato from completely falling apart. We want smashed, not obliterated.
Avoid the burn. Don’t be tempted to add the Garlic Parmesan butter at the beginning. Garlic and Parmesan both have low burn points. By waiting until the final 5 minutes of baking, you get the flavor and the melt without any bitter, burnt bits.
The steakhouse finish. Treat your steak like a pro would… let it rest for at least 5 minutes before slicing. If you cut it too soon, all the juices will run out onto the cutting board, making your Caesar dressing gross and watery instead of creamy and dreamy.
recipe substitutions and variations
- The Protein: If steak isn’t on the menu tonight, this salad is just as good with grilled chicken, seared salmon or bbq shrimp.
- The Potatoes: You can use any baby potato here… red, yellow, purple or even fingerlings. The key is just making sure they are small enough to get that “crouton” feel once smashed.
- The Dressing: I’m a purist for my own Caesar Dressing (obviously), but if you’re in a pinch, any goo store bought creamy dressing works… and may I recommend you consider adding an extra squeeze of fresh lemon to brighten it up?
- The Greens: If Romaine feels too basic, try a mix of kale and radicchio. The sturdy leaves hold up beautifully against the warm steak and hot potatoes.
- The Cheese: If you’re out of Parmesan, Pecorino Romano is a my favourite salty substitute. Or, if you want to get wild, some crumbled blue cheese goes incredibly well with steak and is really good here.
serving suggestions
The Purist: Served immediately while the steak is warm and the potatoes are at their peak crunch. No distractions. No wasted time.
The “Date Night” or Casual Dinner Party Special: Serve the entire salad on a big platter in the middle of the table with a chilled glass of buttery Chardonnay or a tasty Pinot Noir.
The “Leftover” Legend: If you somehow have extra steak and potatoes (I’m not judging you but I am questioning if we can be friends), toss them into a wrap the next day with a little extra dressing for an on-the-go lunch.
storing leftovers and make ahead details for this caesar salad with steak
In the Fridge: Store the steak, potatoes, dressing and salad in separate airtight containers. The steak and potatoes will stay fresh for up to 3 days.
The “Soggy” Warning: If you’ve already tossed the lettuce with the dressing, it’s best eaten within a few hours. Romaine doesn’t love a sleepover in the fridge once it’s been dressed… I mean, I still eat it but I’m not saying it’s right.
The Reheat: To get that “just made” crunch back, pop the smashed potatoes into the air fryer or a 400°F oven for 3–5 minutes. The steak is best brought to room temperature or very quickly seared again so it doesn’t overcook and turn into rubber in the microwave. Ew.
The Pro Move: If you’re making this for meal prep, keep the “crunchy” stuff (potatoes) and the “wet” stuff (dressing) far away from each other until the second you’re ready to eat.
If you make this Caesar Salad with Steak and Garlic Parmesan Smashed Potato Croutons, I hope you LOVE it. And if you’re looking for more easy meal salad inspiration, try this Quinoa Arugula Salad with Pine Nuts and Parmesan, this Buttery Corn and Chicken Salad or this Warm Potato Bacon Salad with Creamy Parmesan Dressing & Arugula
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing salad.
