Pan-Seared Caesar Beef & Potato Salad Salads
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- 4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch think
- 1 cup prepared non-creamy Caesar dressing, divided
- 1-1/2 lbs. small unpeeled round red potatoes (about 1-1/2 inch diameter)
- 1/2 small lemon
- salt and pepper
- 1 package (10 ounces) torn romaine lettuce hearts
- shaved Parmesan cheese
- lemon wedges, for garnish
Place beef steaks and 1/2 cup dressing in food-safe, sealable plastic bag; turn to coat. Marinate in refrigerator 30 to 60 minutes.
Place potatoes in microwave-safe dish with 1/4 cup water. Cover; microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate 1/2 tsp. lemon peel and squeeze juice from lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and peel in medium bowl. Add 1/4 cup dressing, salt and pepper, toss.
Remove steaks and discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes for medium rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes. Carve steaks into 1/4-inch thick slices (removing tough connective tissue from center of steaks.) Season with salt and pepper.
Combine lettuce and 1/4 cup dressing in large bowl; toss. Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon wedges.
Nutrition Info per serving: (1 serving, 8 oz.) 351 calories; 20 g fat (7 g saturated fat; 6 g monounsaturated fat); 82 mg cholesterol; 380 mg sodium; 15 g carbohydrate; 1.8 g fiber; 28.5 g protein; 4.4 mg niacin; 0.5 mg vitamin B6; 5.6 mcg vitamin B12; 3.8 mg iron; 36.3 mcg selenium; 8.9 mg zinc.