Steak Caesar Salad with Tahini Dressing

Steak Caesar Salad on a large serving platter garnished with parmesan shavings and pumpkin seeds.

5 from 1 vote

Steak Caesar Salad with Tahini Dressing

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.

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Main Course, Salad

Cuisine: Mediterranean

Servings: Large Servings

Author: Luay Ghafari

Cost: $25

Ingredients

Roasted Vegetables

2 cup Sweet potato (cubed) - Cut into 1 inch cubes
2 cups Brussels sprouts (halved)
2 tbsp Olive oil
2 tsp Kosher salt
½ tsp Black pepper

For the Steak

1 lb New York strip, flank, or skirt steak
1 tsp Kosher salt
½ tsp Black pepper
1 tbsp Vegetable oil

Tahini Caesar Dressing

¼ cup Tahini
2 tbsp Lemon juice
1 Garlic clove (grated)
¼ cup Parmesan (grated)
1 tsp Dijon mustard
1-2 tbsp 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 tbsp Olive oil, 2 tsp Kosher salt, and ½ tsp 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 tsp Kosher salt and ½ tsp Black pepper. Heat a cast iron skillet over medium-high heat with 1 tbsp 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 tbsp Lemon juice, 1 Garlic clove (grated), ¼ cup Parmesan (grated), and 1 tsp Dijon mustard. Add 1-2 tbsp 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

Refer to the post above for step by step recipe photos, tips and advice.

Key Ingredient 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.

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.

Serve it on its own, or with my Same Day Focaccia, Roasted Garlic Potatoes or Greek Spinach Rice for a complete meal.

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