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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%
Potassium
1140mg
33%
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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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