
Servings |
|
Ingredients
- 2 8 oz beef sirloin tip center steaks cut 1-inch thick
- 1 cup reduced-fat salad dressing or vinaigrette (such as non-creamy Caesar dressing, balsamic, or red wine vinaigrette), divided
- 2 large russet or baking potatoes cut lengthwise into eighths
- 2 in medium zucchini and/or yellow summer squash cut in half lengthwise
- 6 cups chopped romaine lettuce
Ingredients
|
![]() |
Instructions
- Place beef steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grill over medium heat; arrange potatoes and squash around steaks. Grill beef, covered, 11–15 minutes until desired doneness, turning occasionally. (Do not overcook steak.) Grill potatoes 13–15 minutes and squash 7– 10 minutes or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.
- Let steak rest for a few minutes; carve steak into thin slices and season with salt, as desired. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.
Recipe Notes
Recipe and photo courtesy of the Wisconsin Beef Council and www.Beefitswhatsfordinner.com.
Share this Recipe
Powered by WP Ultimate Recipe