Lunch: Caesar Salad with Grilled Steak and Potatoes Recipe
Ingredients
2 packages (20 ounces each) refrigerated red potato wedges
3/4 teaspoon salt, divided
1 beef top sirloin steak (1-1/2 inches thick and 2 pounds)
2 tablespoons plus 2/3 cup creamy Caesar salad dressing, divided
1/4 teaspoon pepper
2/3 cup shredded Parmesan cheese
8 cups torn romaine
4 green onions, chopped
Instructions
Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once.
Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 °; medium, 160 °; well-done, 170 °), turning once.
Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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