Steak Salad with Lemon Caesar

Steak Salad with Lemon Caesar

• Nonstick cooking spray
• 2 lbs. Yukon gold or red bliss potatoes, cut into bite-size pieces
• 1-1/2 cup olive oil, divided
• 2 Tbsp. minced fresh rosemary, or 1 tablespoon dried
• Salt and freshly ground black pepper to taste
• 1 lb. flank steak
• 12 cups chopped romaine hearts
• 12 plum tomatoes, diced
• 3 tsp. finely grated Parmesan cheese

Preheat oven to 375 F. Coat a baking sheet with nonstick cooking spray.
Combine potatoes, 1 teaspoon olive oil, and rosemary in a medium bowl. Season with salt and pepper; toss to combine. Scatter on baking sheet. Roast for 50 minutes or until potatoes are golden.
Season steak on both sides with salt and pepper. Heat remaining 1/2 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Cook steak in oil for 8 minutes on each side, or until cooked as desired. Then, transfer steak to a cutting board.
Add 1/4 cup water to skillet and stir over low heat for 1 1/2 minutes, scraping up any brown bits that have stuck to bottom of the pan. Set aside.
Cut steak on a diagonal into thin slices. Keep warm.
Combine dressing ingredients in a food processor and pulse until smooth. Add skillet juices and pulse to combine.
Place romaine in a large salad bowl. Add tomatoes, potatoes and dressing; toss to combine. Portion salad among 6 large plates. Top with an equal amount of steak and Parmesan cheese. Makes 6 servings.
We recommend this recipe with Creamy Lemon Caesar Dressing.
Nutritional Information: (per serving)

Calories: 411

Protein: 28 g

Fiber: n/a

Carbs: 56 g

Fat Total: 9 g

Saturated Fat: 3 g