SIZZLING STEAK AND POTATO SALAD

Sizzling Steak and Potato Salad  --
Lean Cut
  • Total Recipe Time: 35 to 40 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
  2. 1 cup reduced-fat salad dressing or vinaigrette (such as non-creamy Caesar dressing, balsamic or red wine vinaigrette), divided
  3. 2 large russet or baking potatoes, cut lengthwise into eighths
  4. 2 medium zucchini and/or yellow summer squash, cut lengthwise in half
  5. 6 cups chopped Romaine lettuce

INSTRUCTIONS FOR SIZZLING STEAK AND POTATO SALAD

  1. Place beef steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange potatoes and squash around steaks. Grill beef, covered, 11 to 13 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) for medium rare (145°F) doneness, turning occassionally. (Do not overcook steak.) Grill potatoes 13 to 15 minutes (gas grill times remain the same) and squash 7 to 10 minutes (gas grill times remain the same) or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.
  3. Carve steak into thin slices; season with salt, as desired. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.
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