Grilled Caesar Steak and Potato Salad

Caesar dressing infuses sirloin steak and potato wedges with tangy flavor in this grilled meat-and-potatoes dinner.

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  • prep time 45 min
  • total time 45 min
  • ingredients 10
  • servings 8
 

Ingredients

2
lb boneless beef sirloin steak (1 inch thick)
2
tablespoons refrigerated Caesar dressing
3/4
teaspoon salt
1/4
teaspoon pepper
2
packages (1 lb 4 oz each) refrigerated new potato wedges
Cooking spray
2/3
cup shredded Parmesan cheese (2 2/3 oz)
2/3
cup refrigerated Caesar dressing
Chopped romaine lettuce, if desired
1/2
cup sliced green onions (8 medium)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Brush steak with 2 tablespoons dressing; sprinkle with 1/4 teaspoon of the salt and the pepper.
  • 2 Cut 4 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place 1/4 of potatoes evenly in center of each sprayed portion of foil. Generously spray potatoes with cooking spray; sprinkle with remaining 1/2 teaspoon salt. Fold unsprayed half of foil loosely over potatoes so edges meet; seal edges with tight 1/2-inch folds and fold again.
  • 3 When grill is heated, place packets on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook packets 10 minutes, turning over several times. Place steak on grill with packets; cook 10 to 15 minutes longer, turning steak over once or twice and turning packets several times, until steak is desired doneness and potatoes are tender.
  • 4 In large bowl, toss cooked potatoes, cheese and 2/3 cup dressing. Cut steak across grain into thin slices. Divide potato mixture evenly onto serving plates; top each with steak slices and sprinkle with onions.
  • 1 Heat gas or charcoal grill. Brush steak with 2 tablespoons dressing; sprinkle with 1/4 teaspoon of the salt and the pepper.
  • 2 Cut 4 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place 1/4 of potatoes evenly in center of each sprayed portion of foil. Generously spray potatoes with cooking spray; sprinkle with remaining 1/2 teaspoon salt. Fold unsprayed half of foil loosely over potatoes so edges meet; seal edges with tight 1/2-inch folds and fold again.
  • 3 When grill is heated, place packets on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook packets 10 minutes, turning over several times. Place steak on grill with packets; cook 10 to 15 minutes longer, turning steak over once or twice and turning packets several times, until steak is desired doneness and potatoes are tender.
  • 4 In large bowl, toss cooked potatoes, cheese and 2/3 cup dressing. Cut steak across grain into thin slices. Divide potato mixture evenly onto serving plates; top each with steak slices and sprinkle with onions.

EXPERT TIPS

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Expert Tips

Spray 1/2 of each foil rectangle with cooking spray. Top according to recipe. Fold unsprayed half of foil over potatoes so edges meet; seal edges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1020mg
1020%;
Total Carbohydrate
27g
27%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
15%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.