Pan-Seared Caesar Beef & Potato Salad

Ingredients:

• 4 boneless beef chuck top blade or chuck eye steaks, cut ¾ inch thick (about 1 ½ pounds)
• ½ cup prepared non-creamy Caesar dressing
• 1 ½ pounds small unpeeled round red potatoes (about 1 ½-inch diameter)
• ½ small lemon
• ¼ cup prepared non-creamy Caesar dressing
• Salt and pepper
• 1 package (10 ounces) torn romaine lettuce hearts
• ¼ cup prepared non-creamy Caesar dressing
• Shaved Parmesan cheese
• Lemon

Instructions:

1. Place beef steaks and ½ 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 ¼ cup water. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate ½ teaspoon lemon peel and squeeze juice from ½ lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss. Add ¼ 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 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 ¼ inch thick slices. Season with salt and pepper.
4. Combine lettuce and ¼ cup dressing in large bowl; toss. Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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