Flavorful Steak Caesar Pasta

The first time I made this pasta salad was actually by accident. I had planned a steak dinner but also needed to use up some pasta from the night before, so I threw everything together on a cutting board. The way the warm steak slightly wilted the romaine while the cold pasta kept everything crisp was such a happy discovery. Now it is the one dish my husband requests for every summer birthday dinner.

Last summer I brought this to a pool party and watched it disappear in about seven minutes flat. My friend Sarah who claims to hate pasta salad went back for thirds and finally cornered me in the kitchen for the recipe. There is something about the richness of the steak against the bright Caesar flavors that makes people forget they are eating salad.

Ingredients

• 12 oz sirloin steak: I prefer sirloin because it stays tender on the grill and has just enough fat to keep things juicy without overwhelming the lighter pasta
• 1 tablespoon olive oil: This helps the salt and pepper stick while creating a gorgeous crust on the steak
• 1 teaspoon kosher salt: Do not skip this even if you think the dressing will be salty enough
• 8 oz short pasta: Penne or rotini works beautifully because those little ridges catch all the Caesar dressing
• 1 large head romaine lettuce: The crunch is essential here and holds up so much better than delicate spring greens
• 1 cup cherry tomatoes: Their sweetness balances the savory steak and salty Parmesan
• ⅓ cup Caesar dressing: Homemade is lovely but a good store bought version works perfectly when you are short on time
• ½ cup croutons: These need to go on right before serving so they keep their crunch

Instructions

Cook the pasta:

Bring a large pot of salted water to a boil and cook the pasta until al dente then drain and rinse under cold water to stop the cooking process

Grill the steak:

Pat the steak completely dry and rub with olive oil then season generously with salt and pepper before grilling for 3 to 4 minutes per side for medium rare

Rest and slice:

Let the steak rest for at least 5 minutes before slicing thinly against the grain which keeps all those juices inside instead of on your cutting board

Combine the base:

In a large salad bowl toss together the cooled pasta chopped romaine cherry tomatoes and sliced red onion until everything is evenly distributed

Add the dressing:

Drizzle with Caesar dressing then add the grated Parmesan and lemon juice tossing gently until every piece is lightly coated

Finish with toppings:

Arrange the sliced steak on top then scatter with croutons and shaved Parmesan finishing with a generous grind of black pepper

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This salad has become my go to for new parents because it feels substantial but still manages to be fresh. Something about the combination feels like comfort food without being too heavy. I actually packed it in a cooler for a beach sunset dinner once and it was still perfect when we finally ate.

Make Ahead Magic

You can grill the steak and cook the pasta up to a day in advance just keep them separate in the refrigerator. The Caesar mixture without the croutons actually develops deeper flavors after a few hours. I always prep everything except the final toss when we have people over.

Perfect Pairings

A crisp white wine like pinot grigio cuts through the rich steak and creamy dressing beautifully. If you want something lighter a simple green salad with vinaigrette balances the heaviness. Garlic bread seems excessive but honestly nobody ever complained about having extra carbs.

Leftover Love

This salad keeps surprisingly well in the refrigerator for up to two days though the croutons will lose their crunch. I actually enjoy it for lunch the next day when the flavors have had even more time to mingle together. The pasta continues soaking up that Caesar dressing which most people consider a feature not a bug.

• Store the croutons separately and add them right before serving
• If the pasta seems dry add a splash more dressing or olive oil
• The steak can be eaten cold or gently warmed before adding

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There is something so satisfying about a dish that feels fancy but comes together with such simple ingredients. I hope this becomes one of those recipes you turn to again and again.

Common Recipe Questions

→ How should the steak be cooked for best results?

Grill the sirloin steak over medium-high heat for 3–4 minutes per side until medium-rare, then let it rest before slicing thinly against the grain for optimal tenderness.

→ Can I use a different type of pasta?

Yes, short pastas like penne or rotini work best to hold the dressing and mix well with the other ingredients.

→ What is the best way to keep the pasta from sticking after cooking?

Drain the pasta and rinse under cold water to cool it and prevent sticking, making it ready to toss with the salad ingredients.

→ Is it possible to substitute the steak?

Absolutely, grilled chicken or tofu can be used as alternatives to suit different dietary preferences.

→ How can I enhance the flavor of the steak before grilling?

Marinate the steak briefly in a bit of Caesar dressing to add extra depth and complement the salad flavors.