Name: Sizzling Steak and Potato Salad
Yield: 4
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

Sizzling Steak and Potato Salad

This steak and potato salad is as light and flavorful as it is quick and easy to make.

Course

Main Dish, Salads

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

Course

Main Dish, Salads

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

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.

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