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Steak Caesar Salad with Garlic Parmesan Smashed Potato Croutons

Caesar Salad with Steak and Garlic Parmesan Smashed Potato Croutons

A bold twist on a classic Caesar salad, this version is topped with juicy sliced steak and crispy garlic parmesan smashed potato croutons. Tossed with romaine and creamy Caesar dressing, it’s hearty, crunchy, and absolutely dinner-worthy.
5 from 1 vote
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Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

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:

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.
Keyword Caesar Salad with Steak
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