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Ingredients: |
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4 |
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chuck eye steaks, cut 3/4 inch thick (about 1-1/2
pounds) |
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1/2 |
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cup prepared non-creamy Caesar dressing |
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1-1/2 |
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pounds small unpeeled round red potatoes (about
1-1/2-inch diameter) |
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1/2 |
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small lemon |
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1/4 |
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cup prepared non-creamy Caesar dressing |
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Salt and pepper |
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1 |
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package (10 ounces) torn romaine lettuce hearts |
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1/4 |
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cup prepared non-creamy Caesar dressing |
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Shaved Parmesan cheese |
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Lemon |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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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. |
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4. |
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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. |
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Makes 4 servings. |
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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 |
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