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Traditional Caesar salad dressing uses egg yolk to make it creamy. Here we use mayo instead for the same rich results without the raw egg.

EatingWell Magazine, July/August 2021


Credit: Jason Donnelly

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Whisk mayonnaise, lemon juice, oil, mustard, anchovy paste, garlic and 1/4 teaspoon pepper in a small bowl. Stir in Parmesan. Set aside.

  • Sprinkle both sides of steak with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

  • Oil the grill rack. Grill the steak, flipping once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, about 10 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Slice the steak against the grain.

  • Meanwhile, toss tomato, onion and the remaining pinch of salt in a medium bowl. Arrange romaine on a platter and top with the tomato mixture and the steak. Drizzle with the reserved dressing and serve with lemon wedges, if desired.

Nutrition Facts

3 oz. steak, 1 romaine wedge & 2 1/2 Tbsp. dressing
370 calories; fat 26g; cholesterol 73mg; sodium 492mg; carbohydrates 9g; dietary fiber 4g; protein 26g; sugars 4g; niacin equivalents 7mg; saturated fat 6g; vitamin a iu 10476IU; potassium 753mg.