Pan-Seared Caesar Beef & Potato Salad --
  • Total Recipe Time: 30 minutes
  • Makes 4 servings


  1. 4 beef Top Blade or Chuck Eye Steaks, cut 3/4 inch thick (about 1-1/2 pounds)
  2. 1/2 cup prepared non-creamy Caesar dressing
  3. 1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
  4. 1/2 small lemon
  5. 1/4 cup prepared non-creamy Caesar dressing
  6. Salt and pepper
  7. 1 package (10 ounces) torn romaine lettuce hearts
  8. 1/4 cup prepared non-creamy Caesar dressing
  9. Shaved Parmesan cheese
  10. Lemon


  1. Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 to 60 minutes.
  2. Place potatoes in shallow microwave-safe dish with 1/4 cup water. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss. Add 1/4 cup dressing and salt and pepper; toss.
  3. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 11 to 13 minutes (chuck eye steaks 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; let rest 5 minutes. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices. Season with salt and pepper.
  4. 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.
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