Ingredients:

4

chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)

1/2

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

1/4

cup prepared non-creamy Caesar dressing

Salt and pepper

1

package (10 ounces) torn romaine lettuce hearts

1/4

cup prepared non-creamy Caesar dressing

Shaved Parmesan cheese

Lemon

Instructions:

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 chuck eye steaks 9 to 11 minutes for medium rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes 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.

Makes 4 servings.

Nutrition information per serving, using chuck eye: 489 calories; 28 g protein; 46 g carbohydrate; 22 g fat; 872 mg sodium; 66 mg cholesterol; 7.4 mg niacin; 1.0 mg vitamin B6; 3.8 mcg vitamin B12; 14.8 mg iron; 7.8 mg zinc