Pan-seared Caesar Beef & Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 flat iron steaks
• 1/2 cup prepared non-creamy caesar salad dressing
• 1 1/2 lbs small unpeeled round red potatoes (about 1-1/2-inch diameter)
• 1/2 small lemon
• 1/4 cup prepared non-creamy caesar salad dressing
• salt and pepper
• 10 ounces torn romaine lettuce hearts
• 1/4 cup prepared non-creamy caesar salad dressing
• shaved parmesan cheese
• lemon (to garnish) (optional)

Recipe

• 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 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 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.