Pan-Seared Caesar Beef & Potato Salad




Pan-Seared Caesar Beef & Potato Salad

Pan-Seared Caesar Beef & Potato Salad
Total Recipe Time:  30 minutesMarinade Time:  30 to 60 minutes
Makes 4 servings


4 beef Top Blade or Chuck Eye Steaks, cut 3/4 inch thick (about 1-1/2 pounds)1/2 cup prepared non-creamy Caesar dressing1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)1/2 small lemon1/4 cup prepared non-creamy Caesar dressingSalt and pepper1 package (10 ounces) torn romaine lettuce hearts1/4 cup prepared non-creamy Caesar dressingShaved Parmesan cheeseLemon


  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 top blade steaks 11 to 13 minutes (chuck eye steaks 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 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.
  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.
Nutrition information per serving, using Top Blade Steak: 468 calories; 21 g fat; 57 mg cholesterol; 858 mg sodium; 46 g carbohydrate; 25 g protein; 6.8 mg niacin; 0.9 mg vitamin B6; 3.3 mcg vitamin B12; 13.1 mg iron; 6.8 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.Nutrition information per serving, using Chuck Eye Steak: 489 calories; 22 g fat; 66 mg cholesterol; 872 mg sodium; 46 g carbohydrate; 28 g protein; 7.4 mg niacin; 1 mg vitamin B6; 3.8 mcg vitamin B12; 14.8 mg iron; 7.8 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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