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Ingredients: |
| 4 |
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boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds) |
| 1/2 |
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cup prepared non-creamy Caesar dressing |
| 1-1/2 |
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pounds small unpeeled round red potatoes (about 1-1/2-inch diameter) |
| 1/2 |
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small lemon |
| 1/4 |
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cup prepared non-creamy Caesar dressing |
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Salt and pepper |
| 1 |
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package (10 ounces) torn romaine lettuce hearts |
| 1/4 |
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cup prepared non-creamy Caesar dressing |
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Shaved Parmesan cheese |
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Lemon |
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Instructions: |
| 1. |
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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. |
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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. |
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Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning once. 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. |
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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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| Makes 4 servings. |
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| | Nutrition information per serving, using chuck top blade: 468 calories; 25 g protein; 46 g carbohydrate; 21 g fat; 858 mg sodium; 57 mg cholesterol; 6.8 mg niacin; 0.9 mg vitamin B6; 3.3 mcg vitamin B12; 13.1 mg iron; 6.8 mg zinc.
Nutrition information per serving, using chuck eye: 489 calories; 28 g protein; 46 g carbohydrate; 22 g fat; 872 mg sodium; 66 mg cholesterol; 7.4 mg niacin; 1.0 mg vitamin B6; 3.8 mcg vitamin B12; 14.8 mg iron; 7.8 mg zinc |
