Pan-Seared Caesar Beef & Potato Salad
Kathleen Boulanger, VERMONT
Total Preparation and Cooking Time: 30 Minutes Makes 4 servings
Marinating Time: 30 to 60 Minutes
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4
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boneless beef chuck top blade or chuck eye steaks,
cut 3/4 inch thick (about 1-1/2 pounds)
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1/2
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cup prepared non-creamy Caesar dressing
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1-1/2
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pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
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1/2
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small lemon
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1/4
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cup prepared non-creamy Caesar dressing
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Salt and pepper
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1
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package (10 ounces) torn romaine lettuce hearts
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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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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.