Cowboy Caesar Salad Recipe

It's hard to beat a classic Caesar salad, but it's also fun to put unique spins on the tried-and-true formula to create something even more delicious. This cowboy Caesar salad recipe does just that, taking that iconic Caesar-inspired base and turning it into a hearty meal with a smoky, Southwestern-inspired twist. You'll find all the familiar Caesar elements at play here, like a romaine lettuce base, plenty of Parmesan, crunchy croutons, and an anchovy-infused dressing, but there are just enough Southwestern swaps and additions to make this cowboy Caesar truly stand out as a creation all its own.

Perhaps the most obvious addition here is the grilled steak, and it's also one that adds lots of savory charred depth while transforming the salad into a more substantial meal. Classic Caesar dressing also gets a chipotle-infused upgrade, with just a small amount of chipotle powder going a long way in providing that distinct spicy-smoky flair. Even the croutons also get a bit of a flavor boost thanks to seasonings like cumin and smoked paprika, further playing up that Tex-Mex flair without much extra effort. Finally, fresh toppings like sweet corn, juicy cherry tomatoes, and cilantro solidify the Southwestern status of this salad, which is just as delicious on its own as it is paired with cornbread.

You'll start this recipe by making a chipotle Caesar dressing, for which you'll need lemon juice, Worcestershire sauce, minced garlic, an egg yolk, anchovy paste, Dijon mustard, chipotle powder, olive oil, salt, and pepper. From there, you'll make seasoned croutons with sourdough bread cubes, butter, cumin, smoked paprika, onion powder, garlic powder, and salt. 

Next on the list is striploin steak, along with a little more salt and pepper for seasoning. You'll also need sliced red onion, which you'll saute briefly for a little bit of caramelization. Finally, to assemble the salads, start with chopped romaine hearts, then reach for cooked corn, grated Parmesan, halved cherry tomatoes, and cilantro for topping.

In a small bowl whisk the lemon juice, Worcestershire, garlic, egg yolk, anchovy paste, Dijon, and chipotle powder.

Slowly drizzle in the oil and whisk until combined.

Season the dressing with the salt and pepper. Refrigerate until ready to use.

Melt the butter in a frying pan over medium-high heat.

Stir in the cumin, smoked paprika, garlic powder, onion powder, and salt.

Add the bread cubes, stir, and cook until toasted, approximately 5 minutes. Set the croutons aside.

Add a little cooking spray to the pan.

Cook the onions until lightly caramelized, approximately 5 minutes. Keep warm.

Season the steaks on both sides with the salt and pepper.

Spritz the barbecue with cooking spray.

Preheat the barbecue to 450 F.

Place the steaks on the hot grill and sear for 4 minutes on the first side, rotating the steaks ¼ turn after 2 minutes to create crosshatched grill marks.

Flip the steaks and sear for 4 minutes on the second side, rotating ¼ turn. Remove from the grill when the internal temperature reaches 125 F for medium-rare.

Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.

Cut the steaks into thin slices.

Add the romaine, croutons, corn, Parmesan, tomatoes, and cilantro to a large bowl.

Add the dressing to the salad and toss gently until the greens are evenly coated.

Add the onions to the salad.

Add the steak to the salad and serve.

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There are quite a few ways to change up this cowboy Caesar salad recipe, and you can start by playing up the Southwestern influence even further. I kept the toppings relatively simple to allow the chipotle Caesar dressing and steak to shine, but if you like a topping-heavy salad, consider adding diced avocado and black beans to the mix, or swap out traditional Parmesan for crumbled cotija cheese. Another easy way to add a bit more zestiness to the dish would be to squeeze a bit of fresh lime juice into the dressing. And, speaking of the dressing, you can mix in 2 to 3 tablespoons of mayonnaise if you like a super-rich, creamy Caesar. 

If you're not necessarily married to the strict Southwestern theme with toppings, you can branch out a bit. Consider adding crispy fried onions to the salad for a bit of textural contrast, or roasted pumpkin seeds for a similar crunch. Replace the sauteed onions with pickled onions for a more tangy kick, or swap out the regular corn for charred corn. Another option is to lean into a barbecue-inspired approach by brushing the steak with barbecue sauce and adding grated cheddar cheese and diced bacon to the mix.

Of all the ways to cook a perfect steak, grilling is a particularly good option for this Southwestern-inspired recipe as it imparts an extra layer of smoky goodness in the meat. That smokiness plays into the theme of the salad and pairs with the smoky chipotle Caesar dressing, but if grilling isn't necessarily an option for you, then cooking the steaks on the stovetop will work just as well.

For stovetop cooking, make sure to use a heavy skillet and preferably a cast-iron one, as they help get a nice sear on a steak and distribute heat evenly. Pat your steaks dry with paper towels and season them with salt and pepper, then add them to an already hot pan. High-smoke-point oil is ideal for searing steaks (as opposed to olive oil), but you can use your go-to oil or skip it altogether. Make sure to let the steaks cook on the initial side for at least a few minutes to establish nice browning, then flip and let them brown on the other side as well. Determining when to pull the steaks from the heat depends on how you want them cooked, but for medium-rare, remove them when they hit 125 F internal. Be sure to let the steaks rest for at least 5 minutes before slicing. 

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