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Pan-Seared Caesar Beef & Potato Salad

Recipe

Nutritional Info

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Marinade time: 30 to 60 minutes Total recipe time: 30 minutes Makes 4 servings

Ingredients

4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)
1/2 cup prepared non-creamy Caesar dressing
1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
1/2 small lemon
1/4 cup prepared non-creamy Caesar dressing
Salt and pepper
1 package (10 ounces) torn romaine lettuce hearts
1/4 cup prepared non-creamy Caesar dressing
Shaved Parmesan cheese
Lemon

Instructions

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.
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.
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.
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.

Nutritional Information Per Serving

Nutrition information per serving, using chuck top blade: 468 calories; 21 g fat; 57 mg cholesterol; 858 mg sodium; 46 g carbohydrate; 25 g protein; 6.8 mg niacin; 0.9 mg vitamin B₆; 3.3 mcg vitamin B₁₂; 13.1 mg iron; 6.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron and zinc.

Nutrition information per serving, using chuck eye: 489 calories; 22 g fat; 66 mg cholesterol; 872 mg sodium; 46 g carbohydrate; 28 g protein; 7.4 mg niacin; 1 mg vitamin B₆; 3.8 mcg vitamin B₁₂; 14.8 mg iron; 7.8 mg zinc.