Sizzling Steak and Potato Salad

This steak and potato salad is as light and flavorful as it is quick and easy to make.

  • 40
    min
  • 4
    SERVINGS
  • 359
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Sizzling Steak and Potato SaladSirloin Tip Center Steak Round Primal

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.

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