Grilled Caesar Steak and Potato Salad

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


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


  1. 1 Heat gas or charcoal grill. Brush steak with 2 tablespoons dressing; sprinkle with 1/4 teaspoon of the salt and the pepper.
  2. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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