Meal Kit

Steak House Caesar Salad

with pesto ciabatta croutons

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You love steak, you love Caesar salad… have you ever thought of putting those two loves together? We're betting you'll love this more than both combined, with meaty steak strips, roasted tomatoes, a garlicky dressing, and croutons you'll bake yourself. Tossed together, and you've got a bowl of fresh fantastic.

In Your Box (serves 2)

  • Info
    2 fl. oz. Garlic Aioli
  • 10 oz. Steak Strips
  • 1 Lemon
  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • Info
    1 Ciabatta
  • Info
    1 Tbsp. Basil Pesto
  • Info
    ½ oz. Shredded Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    687
  • Carbohydrates
    60g
  • Fat
    47g
  • Protein
    37g
  • Sodium
    1479mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using flank steak, follow same instructions as steak strips.

  • If using diced chicken, pat dry and season with ½ tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking undisturbed until shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using filets mignon, pat dry and season with ½ tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. Serve alongside salad.

  1. 1

    Prepare the Ingredients

    Hold romaine heart at root end and chop coarsely.
    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomatoes and cut into ½" dice. Cut ciabatta into 1" dice. Separate steak strips into a single layer and pat dry. Coarsely chop. Season all over with ½ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Tomatoes and Croutons

    Place ciabatta on prepared baking sheet and spread into a single layer on one side. Place tomatoes on empty half and spread into a single layer on their half. Top tomatoes with 1 tsp. olive oil and a pinch of salt and pepper. Bake in hot oven until ciabatta is golden brown and tomatoes release juices, 8-12 minutes. Cool baked ciabatta croutons, at least 10 minutes. Once cool, combine ciabatta croutons and pesto in a mixing bowl. Set aside. While tomatoes and croutons bake, cook steak strips.

  3. 3

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes. While steak strips cook, make dressing.

  4. 4

    Make the Dressing

    In another mixing bowl, combine garlic aioli, 1 Tbsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper until combined and smooth.

  5. 5

    Finish the Dish

    Add romaine, steak strips, tomatoes, and croutons to bowl with dressing and toss or gently stir to combine. Plate dish as pictured on front of card, topping salad with cheese and squeezing lemon wedges over to taste. Bon appétit!

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