Pan-Seared Caesar Beef & Potato Salad
Pan-Seared Caesar Beef & Potato Salad
  • 1 hr
    Marinade Time
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 4

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Hours Mins Secs

  • 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
  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
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