Pan-Seared Caesar Beef & Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Omaha Steaks. Can't do much better than that! Times are estimated and don't include 30-60 minute marination. Ingredients:
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) |
Directions:
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.
|
|