Caesar Steak and Warm Potato Salad
Jan 5, 2015
Ceasar Steak and Warm Potato Salad
Ingredients
- 4 red-skinned potatoes
- 1 lb Steak Beef Sirloin Grilling, trimmed
- 1/3 cup caesar dressing Renée’s Wellness Roasted Garlic
- 1/2 tsp pepper
- 1 tbsp Margarine
- 6 cups Baby Spinach
- 1 cup Red Pepper sliced, sweet
- 1 cup Red Onion thinly sliced
- Shaved Parmesan cheese optional
- Lemon Wedges optional
Instructions
- Pierce the potatoes with a fork several times. Microwave on High, turning twice, for 6 to 8 minutes or until fork-tender. Let cool for 10 minutes. Cut each potato into 6 wedges.
- Meanwhile, brush the steak with 2 tbsp (25 mL) of the dressing; sprinkle with pepper.
- Preheat the oven to 300°F (150°C). Heat a large nonstick skillet set over medium-high heat. Sear the steak on each side for 1 to 2 minutes or until browned. Transfer to a greased baking sheet.
- Working in batches; add half of the margarine and potatoes to the skillet; brown on all sides. Transfer to the baking sheet with the steak. Repeat with remaining potatoes and margarine.
- Place steak and potatoes in oven, roast for 10 minutes until potatoes are tender and steak is cooked to preferred doneness. Let steak rest for 5 minutes; slice thinly across the grain.
- Gently toss the sliced steak with the potatoes, spinach, red pepper, onion and remaining dressing.
- Top with shaved Parmesan and serve with lemon wedges (if using)
Nutrition
Calories: 370kcalCarbohydrates: 36gProtein: 25gFat: 15gSaturated Fat: 2.5gCholesterol: 55mgSodium: 230mgFiber: 5g
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