Flavorful Steak Caesar Pasta

Last summer my neighbor texted me at 6 pm asking what to make for a potluck she completely forgot about. I told her to grab whatever steak she had and come over, and we threw this together in 20 minutes flat. She called me the next day to say it was the first time anyone asked for the recipe instead of just complimenting the food politely.

My dad always burned the steaks when he grilled them, so I learned to pay attention to the sizzling sound and how the meat changes color. There is something so satisfying about hitting that perfect medium rare and knowing you did not mess it up. Now I make this just to prove to myself that I can actually grill something edible.

Ingredients

• 12 oz sirloin steak: I prefer sirloin because it is affordable enough for a weeknight but still tender enough to slice beautifully without falling apart
• 1 tablespoon olive oil: This helps the seasoning stick and creates those gorgeous grill marks everyone loves
• 1 teaspoon kosher salt: Do not be shy with the salt because the pasta and lettuce need that seasoning too
• ½ teaspoon freshly ground black pepper: Freshly cracked makes a huge difference in the final flavor
• 8 oz short pasta: Penne or rotini work best because they hold onto the dressing in all those little crevices
• 1 large head romaine lettuce: The crunch is non negotiable here and romaine stays crisp longer than other greens
• 1 cup cherry tomatoes: They burst when you bite into them and add this pop of brightness
• ½ small red onion: Thinly sliced, it adds just enough bite without overwhelming everything else
• ⅓ cup Caesar dressing: Homemade or store bought both work but do not go too heavy or it gets gloppy
• 2 tablespoons grated Parmesan cheese: This melts slightly into the warm pasta and creates these little salty pockets
• 1 teaspoon lemon juice: Cuts through the richness and wakes up all the other flavors
• ½ cup croutons: Essential for that classic Caesar texture everyone recognizes immediately
• ¼ cup shaved Parmesan cheese: Use a vegetable peeler to get those thin elegant shreds on top

Instructions

Get your pasta going first:

Bring a large pot of salted water to boil and cook the pasta until it is just barely done because it will cook more when it hits the warm pasta. Drain and rinse under cold water until it feels completely cool to the touch or the lettuce will wilt weirdly.

Fire up the grill while the water boils:

Pat that steak completely dry with paper towels because wet meat steams instead of searing. Rub it all over with olive oil then press the salt and pepper into the meat so it actually sticks.

Grill it like you mean it:

Let the steak cook for about 3 to 4 minutes on each side without touching it. You want to hear it sizzling the whole time and see those beautiful grill marks form. Let it rest on a cutting board for 5 minutes before slicing.

Slice against the grain:

Look at the steak and find the lines running through it then cut perpendicular to them. This makes each bite tender instead of chewy and stringy.

Build your salad base:

In a huge bowl toss together that cooled pasta with the chopped romaine, halved tomatoes, and sliced onion. Make sure the bowl is big enough to actually mix everything without making a mess.

Dress it gently:

Drizzle the Caesar dressing over the top then add the grated Parmesan and lemon juice. Use tongs to fold everything together until the dressing is evenly distributed but do not crush the lettuce.

Finish it off:

Arrange those beautiful steak slices on top and scatter the croutons and shaved Parmesan over everything. Give it one last grind of black pepper and serve right away.

Save

This showed up at my sister graduation picnic and suddenly everyone was asking for the recipe instead of just eating politely. My mom looked at me like I had invented something magical but honestly I just threw together whatever was in the fridge.

Making It Ahead

You can grill and slice the steak up to a day ahead and keep it in the fridge. Just bring it to room temperature before serving or the cold meat will taste sad. The pasta can also be cooked ahead but toss it with a little olive oil so it does not stick together in a giant clump.

The Perfect Pasta Texture

I always pull the pasta off the heat about a minute before the package says because it keeps cooking in the hot water even after you turn off the stove. Rinse it thoroughly under cold water to stop that cooking process completely.

Serving Suggestions

This works beautifully for meal prep lunches and actually tastes better after the flavors hang out for a day. Sometimes I add grilled chicken when I want to stretch it to feed more people without buying another steak.

• Serve it with warm garlic bread if you want to make it feel more like a complete meal
• A glass of crisp white wine cuts through the richness perfectly
• Keep extra lemon wedges on the table for people who like things extra bright

Save

This salad has become my go to for whenever I need to feed a crowd but still want to feel like I put actual effort into cooking.