Two Peas in a Pod Spring Caesar Steak Salad
Two Peas in a Pod Spring Caesar Steak Salad
Ingredients
For the Steak
- 1 steak, ribeye or similar cut
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Components
- 1 1/2 cups sugar snap peas, trimmed and sliced diagonally
- 7 ounces Panko bread crumbs, plain
- 1/4 cup butter, cubed
- 1 teaspoon dried Italian herbs
- 1 lemon, for zest
- 3 ounces prosciutto
- 1 watermelon radish, thinly sliced
- 2 heads romaine lettuce, chopped and washed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
For the Lemony Basil Caesar Dressing
- 1/2 cup mayonnaise, or creamy dressing base
- 1 teaspoon anchovy paste
- 1 clove garlic, minced
- 1/4 cup fresh basil, packed
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C) for the prosciutto. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Crispy Prosciutto: Arrange the 3 ounces of prosciutto slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 8-12 minutes, or until crispy. Remove from the oven and allow to cool completely. Once cool, break the crispy prosciutto into smaller pieces.
⏱️ 15 min•🌡️ 375
- 3
Prepare the Lemony Toasted Bread Crumbs: In a large frying pan, combine the 7 ounces of plain Panko bread crumbs, 1/4 cup cubed butter, and 1 teaspoon of dried Italian herbs. Heat over medium heat, stirring frequently, until the breadcrumbs are lightly toasted and golden brown, about 5-7 minutes. Remove from heat. Zest one lemon directly into the toasted breadcrumbs and stir to combine. Set aside.
⏱️ 10 min
- 4
Prepare the Steak: Unwrap the steak. Drizzle with 1 tablespoon of olive oil and season generously on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Grill the steak to your desired doneness (e.g., medium-rare, 130-135°F / 54-57°C internal temperature). Let the steak rest for 5-10 minutes before slicing.
⏱️ 20 min
- 5
Prepare the Sugar Snap Peas: Trim the ends of the sugar snap peas and slice them diagonally into smaller pieces.
⏱️ 5 min
- 6
Prepare the Watermelon Radish: Thinly slice the watermelon radish.
⏱️ 3 min
- 7
Prepare the Romaine Lettuce: Chop the romaine lettuce into bite-sized pieces. Wash thoroughly and use a salad spinner to dry the romaine lettuce completely.
⏱️ 7 min
- 8
Prepare the Lemony Basil Caesar Dressing: In a jar or container suitable for an immersion blender, combine 1/2 cup mayonnaise, 1 teaspoon anchovy paste, 1 minced garlic clove, 1/4 cup fresh basil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1/4 cup freshly grated Parmesan cheese, and 1/4 teaspoon black pepper. Blend with an immersion blender until smooth and creamy. Drizzle in 2 tablespoons of olive oil and stir well to combine.
⏱️ 10 min
- 9
Assemble the Salad: Place the dried, chopped romaine lettuce in a large serving bowl. Drizzle a generous amount of the Lemony Basil Caesar Dressing over the romaine and toss to ensure the greens are well coated. Grate additional fresh Parmesan cheese over the dressed romaine.
⏱️ 3 min
- 10
Arrange the remaining components: Sprinkle the lemony toasted bread crumbs over the salad. Arrange the sliced sugar snap peas and thinly sliced watermelon radish artfully around the salad. Scatter the crispy prosciutto pieces over the salad. Finally, arrange the sliced steak on top of the salad. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Two Peas in a Pod Spring Caesar Steak Salad
For the Steak
- 1 steak, ribeye or similar cut
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Components
- 1 1/2 cups sugar snap peas, trimmed and sliced diagonally
- 7 ounces Panko bread crumbs, plain
- 1/4 cup butter, cubed
- 1 teaspoon dried Italian herbs
- 1 lemon, for zest
- 3 ounces prosciutto
- 1 watermelon radish, thinly sliced
- 2 heads romaine lettuce, chopped and washed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
For the Lemony Basil Caesar Dressing
- 1/2 cup mayonnaise, or creamy dressing base
- 1 teaspoon anchovy paste
- 1 clove garlic, minced
- 1/4 cup fresh basil, packed
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C) for the prosciutto. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Crispy Prosciutto: Arrange the 3 ounces of prosciutto slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 8-12 minutes, or until crispy. Remove from the oven and allow to cool completely. Once cool, break the crispy prosciutto into smaller pieces.
⏱️ 15 min•🌡️ 375 - 3
Prepare the Lemony Toasted Bread Crumbs: In a large frying pan, combine the 7 ounces of plain Panko bread crumbs, 1/4 cup cubed butter, and 1 teaspoon of dried Italian herbs. Heat over medium heat, stirring frequently, until the breadcrumbs are lightly toasted and golden brown, about 5-7 minutes. Remove from heat. Zest one lemon directly into the toasted breadcrumbs and stir to combine. Set aside.
⏱️ 10 min - 4
Prepare the Steak: Unwrap the steak. Drizzle with 1 tablespoon of olive oil and season generously on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Grill the steak to your desired doneness (e.g., medium-rare, 130-135°F / 54-57°C internal temperature). Let the steak rest for 5-10 minutes before slicing.
⏱️ 20 min - 5
Prepare the Sugar Snap Peas: Trim the ends of the sugar snap peas and slice them diagonally into smaller pieces.
⏱️ 5 min - 6
Prepare the Watermelon Radish: Thinly slice the watermelon radish.
⏱️ 3 min - 7
Prepare the Romaine Lettuce: Chop the romaine lettuce into bite-sized pieces. Wash thoroughly and use a salad spinner to dry the romaine lettuce completely.
⏱️ 7 min - 8
Prepare the Lemony Basil Caesar Dressing: In a jar or container suitable for an immersion blender, combine 1/2 cup mayonnaise, 1 teaspoon anchovy paste, 1 minced garlic clove, 1/4 cup fresh basil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1/4 cup freshly grated Parmesan cheese, and 1/4 teaspoon black pepper. Blend with an immersion blender until smooth and creamy. Drizzle in 2 tablespoons of olive oil and stir well to combine.
⏱️ 10 min - 9
Assemble the Salad: Place the dried, chopped romaine lettuce in a large serving bowl. Drizzle a generous amount of the Lemony Basil Caesar Dressing over the romaine and toss to ensure the greens are well coated. Grate additional fresh Parmesan cheese over the dressed romaine.
⏱️ 3 min - 10
Arrange the remaining components: Sprinkle the lemony toasted bread crumbs over the salad. Arrange the sliced sugar snap peas and thinly sliced watermelon radish artfully around the salad. Scatter the crispy prosciutto pieces over the salad. Finally, arrange the sliced steak on top of the salad. Serve immediately.
⏱️ 2 min