This Steak Caesar Salad with Tahini Dressing is my Middle Eastern spin on a classic salad. Juicy seared steak meets caramelized sweet potatoes and Brussels sprouts, all tossed with a creamy, tangy tahini Caesar dressing. Perfect for lunch, dinner or even brunch.
Serve it on its own, or with my Same Day Focaccia, Roasted Garlic Potatoes or Greek Spinach Rice for a complete meal.
Steak Caesar: Recipe at a Glance
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
3 Large Servings
Calories*
703 kcal
Difficulty
Easy
Main Ingredients
Steak, lettuce, tahini, parmesan, sweet potatoes, and Brussels sprouts.
Technique
Roasted vegetables, searing steak, and assembling a salad.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Easy yet impressive: Comes together with a few simple steps.
- Balanced & satisfying: Protein, roasted veggies, greens, nuts, and a rich tangy dressing make this a full meal on its own. Try my Mediterranean Salmon Salad and Tuna Bean Salad for more protein-forward salads.
- A spin on the classic Caesar salad. This recipe is loosely based on the Classic Caesar, but I decided to use Tahini instead of mayonnaise or oil/egg yolk to give it a more Mediterranean or Middle Eastern spin.
Ingredients
This recipe comes together with pretty standard ingredients. There are some non-negotiables, like Tahini and Parmigiano Reggiano but feel free to make any modifications you need to make to everything else. Here is what you will need:
- Steak: You can use your favorite cut here. I personally like New York Strip Steaks, but skirt steak and flank steak would work well too. These cuts are perfect for quick searing and slicing thin. Flank steak is lean and flavorful, skirt is even beefier but slightly tougher, and NY strip is more tender and classic. Use what you like or have on hand.
- Tahini: The creamy base of this dressing with a nutty, earthy flavor. If you’re out of tahini, try sunflower seed butter or cashew butter for a similar texture. But really, try to get your hands on Tahini. It’s available at most grocery stores, and you can use it in many of my Mediterranean recipes like: Mutabal (Roasted Eggplant Dip), Musabaha (Warm Chickpeas in Tahini Sauce), Kale Chickpea Salad, and Tahini Salad.
- Parmesan Cheese: It wouldn’t be a Caesar without Parmesan. I prefer to use a block of Parmigiano Reggiano and grate it fresh myself, but you can use pre-grated Reggiano. You’ll also need some shavings to garnish.
- Anchovy filet (optional): For authentic Caesar umami. Anchovy paste is a good option too.
- Romaine Lettuce: A Caesar wouldn’t be a Caesar without Romaine lettuce. You really need that crunchy, hearty lettuce to hold up to the rest of the ingredients. I like using Romaine Hearts as the leaves are crunchier than a large head of Romaine with the softer outer leaves. If you can’t find Romaine, Iceberg will do, but won’t be as tasty. More Romaine Salads: Authentic Fattoush and Maroulosalata (Greek Lettuce Salad).
- Sweet potato: Adds natural sweetness and creaminess when roasted. You can substitute with cubed butternut squash, carrots, or even parsnips, depending on the season.
- Brussels sprouts: These roast beautifully and get caramelized edges. If you’re not a Brussels fan, try broccoli florets or halved baby potatoes.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Steak Caesar Salad Recipe
Step 1. Roast the Veggies. Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potato cubes and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until they’re golden and tender.
Step 2: Prepare the Steak. Pat your steak dry and season generously with salt and pepper. Heat a cast iron skillet over medium-high heat with a splash of vegetable oil. Sear the steak 3–4 minutes per side (depending on thickness) until it reaches your preferred doneness. Rest the steak for 10 minutes, then slice against the grain into thick or thin slices, based on your preference.
Step 3. Make the Tahini Caesar Dressing. In a bowl, whisk together tahini, lemon juice, grated fresh garlic, grated Parmesan, and Dijon mustard. Add 1–2 tablespoon water to loosen the dressing to a creamy, pourable consistency. Season with salt and pepper. Add the mashed anchovy if you’re using it.
Step 4. Assemble the Salad. In a large bowl, add the chopped crisp romaine. Top with roasted veggies, then drizzle in the tahini Caesar. Toss gently until everything is coated.
Step 5. Serve. Lay the tossed salad on a serving platter. Top with the sliced tender steak, sprinkle with pumpkin seeds and extra Parmesan shavings. Sometimes I like to add a sprinkling of Sumac for more acidity. Serve immediately.
Steak Doneness Guide
Everyone has their steak sweet spot, so here’s a quick guide to help you hit the right internal temperature. Use an instant-read thermometer for best results:
- Rare: 120–125°F (49–52°C) – Deep red center, very juicy
- Medium-Rare: 130–135°F (54–57°C) – Warm red center, tender and juicy (my preference)
- Medium: 140–145°F (60–63°C) – Warm pink center, slightly firmer texture
- Medium-Well: 150–155°F (65–68°C) – Slightly pink center, drier texture
- Well-Done: 160°F+ (71°C+) – Fully cooked through, least juicy
Pro Tip: Always let your hot steak rest for 10 minutes after cooking! This helps redistribute the juices so they don’t spill out when you slice.
Expert Tips
- If you don’t have a cast-iron skillet, no problem. Cook the steak on a grill pan, or on an outdoor BBQ.
- Rest your steak: Letting it rest keeps the juices inside. No one likes dry beef!
- Even veggie cooking: Cut sweet potatoes and Brussels sprouts to similar sizes so they roast uniformly.
- Creamy dressing hack: If your tahini Caesar splits, add a bit more water very slowly while whisking to bring it back together. Check out some of my other Mediterranean Salad Recipes for more inspiration.
- Anchovy love: The anchovy isn’t fishy. It’s pure savory magic for the dressing if you’re up for it. And trust me, it’s totally worth it!
- Other additions/options: Feel free to add a splash of Worcestershire sauce or Tabasco into the dressing for more flavor and heat. You can also make your own croutons and add them to the salad. You can season the steak with your preferred seasoning (I like Montreal steak seasoning)
Steak Caesar Salad Recipe FAQs
Yes! Roast the veggies and make the dressing up to 1 day ahead. Keep them chilled separately. Cook the steak just before serving for the best texture.
Store leftover tossed salad and sliced steak in an airtight container and enjoy within 1 day. The lettuce will wilt, so don’t expect leftovers to taste perfect the next day.
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Steak Caesar Salad with Tahini Dressing
Ingredients
Roasted Vegetables
- 2 cup Sweet potato (cubed) – Cut into 1 inch cubes
- 2 cups Brussels sprouts (halved)
- 2 tablespoon Olive oil
- 2 teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Steak
- 1 lb New York strip, flank, or skirt steak
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon Vegetable oil
Tahini Caesar Dressing
- ¼ cup Tahini
- 2 tablespoon Lemon juice
- 1 Garlic clove (grated)
- ¼ cup Parmesan (grated)
- 1 teaspoon Dijon mustard
- 1-2 tablespoon Water – To loosen the dressing
- Salt and pepper to taste
- 1 Anchovy filet (mashed) – Optional
Salad Base and Garnish
- 4 cups Romaine lettuce (chopped)
- Pumpkin seeds and parmesan shavings
- A sprinkling of Sumac (Optional)
Instructions
- Roast the Veggies. Preheat your oven to 425°F (220°C). On a baking sheet, toss 2 cup Sweet potato (cubed) and 2 cups Brussels sprouts (halved) with 2 tablespoon Olive oil, 2 teaspoon Kosher salt, and ½ teaspoon Black pepper. Roast for 20–25 minutes, flipping halfway, until they’re golden and tender.
- Prepare the Steak. Pat your 1 lb New York strip, flank, or skirt steak dry and season generously with 1 teaspoon Kosher salt and ½ teaspoon Black pepper. Heat a cast iron skillet over medium-high heat with 1 tablespoon Vegetable oil. Sear the steak 3–4 minutes per side (depending on thickness) until it reaches your preferred doneness. Rest the steak for 10 minutes, then slice against the grain into thick or thin slices, based on your preference.
- Make the Tahini Caesar Dressing. In a bowl, whisk together ¼ cup Tahini, 2 tablespoon Lemon juice, 1 Garlic clove (grated), ¼ cup Parmesan (grated), and 1 teaspoon Dijon mustard. Add 1-2 tablespoon Water to loosen the dressing to a creamy, pourable consistency. Season with Salt and pepper to taste. Add 1 Anchovy filet (mashed) if you’re using it.
- Assemble the Salad. In a large bowl, add 4 cups Romaine lettuce (chopped). Top with roasted veggies, then drizzle in the tahini Caesar. Toss gently until everything is coated.
- Serve. Lay the tossed salad on a serving platter. Top with the sliced tender steak, sprinkle with Pumpkin seeds and parmesan shavings. Add A sprinkling of Sumac (Optional). Serve immediately.
Notes
- Steak: You can use your favorite cut here. I personally like New York Strip Steaks, but skirt steak and flank steak would work well too. These cuts are perfect for quick searing and slicing thin. Flank steak is lean and flavorful, skirt is even beefier but slightly tougher, and NY strip is more tender and classic. Use what you like or have on hand.
- Tahini: The creamy base of this dressing with a nutty, earthy flavor. If you’re out of tahini, try sunflower seed butter or cashew butter for a similar texture. But really, try to get your hands on Tahini. It’s available at most grocery stores.
- Parmesan Cheese: It wouldn’t be a Caesar without Parmesan. I prefer to use a block of Parmigiano Reggiano and grate it fresh myself, but you can use pre-grated Reggiano. You’ll also need some shavings to garnish.
- Anchovy filet (optional): For authentic Caesar umami. Anchovy paste is a good option too.
- Rare: 120–125°F (49–52°C) – Deep red center, very juicy
- Medium-Rare: 130–135°F (54–57°C) – Warm red center, tender and juicy (my preference)
- Medium: 140–145°F (60–63°C) – Warm pink center, slightly firmer texture
- Medium-Well: 150–155°F (65–68°C) – Slightly pink center, drier texture
- Well-Done: 160°F+ (71°C+) – Fully cooked through, least juicy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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