Pan-Seared Caesar Beef & Potato Salad

216

Recipe categories: Flat Iron Steak | Salads

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1 hr
Marinade Time
15 min
Prep Time
15 min
Cook Time
4
Servings
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Nutrition

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Traditional potato salad gets an upgrade with a little help from Omaha Steaks Flat Iron Steaks in this recipe for Pan-Seared Caesar Beef & Potato Salad. After the flat iron steaks have been marinated in Caesar dressing and cooked in a skillet, combine with lettuce hearts and red potatoes, and sprinkle with cheese for a sophisticated dish that is more main attraction than supporting act.

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Ingredients

4 Omaha Steaks Flat Iron steaks
1/2 cup + 1/4 cup prepared non-creamy Caesar dressing
1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
1/2 small lemon
Salt and pepper
1 package (10 ounces) torn romaine lettuce hearts
1/4 cup prepared non-creamy Caesar dressing
Shaved Parmesan cheese
Lemon

Preparation

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.
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.
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.
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.