USDA Prime Ribeye Caesar Salad

USDA Prime Ribeye Caesar Salad

This sirloin salad is perfect for a relaxing weekend luncheon with the girls or a family dinner. It’s a vibrant blend of veggies, creamy dressing, a perfectly done USDA Prime Ribeye, decadent homemade garlic/parmesan croutons, and a lovely balsamic reduction to add some pop.

The Caesar dressing uses capers in place of anchovies, with another sprinkle of capers to top off the salad.

With all the layers of delicious flavors, this will soon become a favorite in your home.

Sommelier's Suggestion - This goes beautifully with a good bottle of Pinot Grigio and some fresh focaccia


Sirloin Steak Caesar Salad:

  • 1 per person Pure Angus Beef Sirloin
  • Sergio's Seasoning
  • 1 head of romaine lettuce
  • 1 red onion
  • Garlic/parmesan croutons (see recipe below)
  • 1 small jar capers
  • Crisp fried bacon bits
  • Fresh grated parmesan
  • 1 lemon
  • A nice balsamic reduction (see recipe below)
  • ½ cup Caesar dressing (see recipe below)

Garlic/Parmesan Croutons:

  • Day old French bread
  • Minced garlic
  • 3 tablespoons grated parmesan cheese
  • 3 tablespoons olive oil

Balsamic Reduction:

  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon pure maple syrup

Caesar Dressing:

  • 2 teaspoons crushed garlic
  • 2 teaspoons capers
  • 1 teaspoon stone ground Dijon mustard
  • 2 tablespoons lemon juice
  • 1 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • Sergio's Seasoning to taste
  • ½ cup parmesan cheese


Sirloin Steak and Salad:

  1. Season your sirloin steak with Sergio's Seasoning (or your favorite steak seasonings) and grill to medium rare (as always cook your steak to your preference) or you can pan fry your steak too. Let it rest for 10-15 minutes.
  2. While your steak is resting, chop your romaine lettuce into bite size pieces and toss into a large bowl.
  3. Slice your red onion and separate out some nice small ringlets.
  4. Fry your chopped bacon into crisp bacon bits and remove them to a paper towel to blot the grease.

Garlic/Parmesan Croutons:

  1. Preheat the oven to 350°F.
  2. Cut the French bread into slices and then into bite size chunks.
  3. In a large bowl, add your minced garlic, parmesan cheese, and olive oil. Mix thoroughly, add the bread chunks, and gently stir until the bread has absorbed the oil, cheese, and garlic.
  4. Spread out the bread chunks on a baking sheet in a single layer and bake for 20 minutes or just lightly toasted brown.

Balsamic Reduction:

  1. Add your balsamic vinegar to a saucepan with your honey and maple syrup. Stir well.
  2. Heat on medium until mixture begins to bubble a bit in the middle and reduce to a low simmer for 40 minutes or more, stirring occasionally. The vinegar and sugars will reduce by more than half and should coat the back of a spoon.

Caesar Dressing:

  1. Add all your ingredients into a blender and blend until smooth.
  2. Store leftovers in a sealed container.

The Finale:

  1. Add the dressing to the romaine lettuce and toss to thoroughly cover the lettuce.
  2. Arrange your red onion ringlets and crumble some bacon bits over the top.
  3. Add some croutons and a sprinkle of capers.
  4. Squeeze a little lemon juice over the whole salad.
  5. Finish off with some fresh grated parmesan cheese.
  6. Slice your sirloin against the grain and arrange on top of your salad, topping the steak off with a drizzle of the balsamic reduction.

Dig in! Enjoy!

In partnership with the Las Vegas Review Journal, we hosted a recipe contest across Vegas for the best steak recipes. Check out this recipe that was submitted in the contest.