Deconstructed New York Caesar Salad

There are few things better in life than a creamy Caesar salad with a classic New York strip. Our very own Deconstructed New York Caesar Salad with Charred Beef (or Bison) is perfect for a light last-minute dinner on a warm summer night.


1 8-10oz TD New York Strip Steak
1-2 Baby Romaine Hearts, halved
6-8 Vine Ripened Cherry Tomatoes
1 oz Shaved Parmesan
1/4 Baguette, sliced on a bias

Caesar Dressing
3 Egg Yolks
1/2 Head Roasted Garlic
1 cup Avocado Oil
1 cup Lemon Juice
1/8 cup Grated Parmesan
Salt & Pepper (to taste)


  1. Season the TD New York steak with salt and pepper and let it come to room temperature.
  2. Grill or pan sear the steak on high heat for 1 minute on each side, then move it to low heat.
  3. Remove the New York steak when it reaches an internal temperature of approximately 115-120° and let it rest for 5-7 minutes.
  4. Season the romaine lettuce, vine ripened tomatoes, and baguette slices with olive oil, salt, and pepper.
  5. Grill the vine ripened tomatoes until blistered, char the romaine halves quickly, and toast the sliced baguette with grill marks.
  6. Drizzle the homemade Caesar dressing across the base of the serving dish and place the salad items as desired, finishing with a touch of shaved Parmesan.
  7. Enjoy!