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Grilled Caesar Steak and Potato Salad

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

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

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)

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 1020mg; 42%
Total Carbohydrate: 27g; 9%
Dietary Fiber 4g 14% Sugars 2g
Protein: 29g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 25%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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