Pan-Seared Caesar Beef & Potato Salad

216
Recipe categories:   Flat Iron Steak  |  Salads
  • 1 hr
    Marinade Time
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings
Pan-Seared Caesar Beef & Potato Salad
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
  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.
  3. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once.
  4. Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon.
  5. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss.
  6. Add 1/4 cup dressing and salt and pepper; toss.
  7. Remove steaks from marinade; discard marinade.
  8. Heat large nonstick skillet over medium heat until hot.
  9. 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.
  10. Remove from skillet; let rest 5 minutes.
  11. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices.
  12. Season with salt and pepper.
  13. Combine lettuce and 1/4 cup dressing in large bowl; toss.
  14. Place lettuce on platter; top with beef and potatoes.
  15. Sprinkle with cheese.
  16. Garnish with lemon.

Recipe and Photo courtesy of The Beef Checkoff
Nutrition Facts
Calories1040
Total Fat66g
Saturated Fat19g
Cholesterol215mg
Sodium1260mg
Carbohydrates39g
Fiber5g
Protein71g
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