Craving steak and potatoes? This dish has both! Enjoy it with a creamy, lemon Caesar dressing.
Total Time: 1 hr.
Prep Time: 10 min.
Cooking Time:
50 min.
Yield: 6 servings
Ingredients:
Nonstick cooking spray 2 lbs. Yukon gold potatoes (or red bliss potatoes), cut into bite-size pieces
1½ tsp. olive oil, divided use
6 fresh rosemary sprigs, leaves removed and chopped, stem discarded
Sea salt and ground black pepper (to taste; optional)
1 lb. raw beef flank steak
12 cups chopped romaine hearts
12 medium tomatoes, chopped
¾ cup Creamy Lemon Caesar Dressing
1 Tbsp. finely grated Parmesan cheese
1½ tsp. olive oil, divided use
6 fresh rosemary sprigs, leaves removed and chopped, stem discarded
Sea salt and ground black pepper (to taste; optional)
1 lb. raw beef flank steak
12 cups chopped romaine hearts
12 medium tomatoes, chopped
¾ cup Creamy Lemon Caesar Dressing
1 Tbsp. finely grated Parmesan cheese
Preparation:
1. Preheat oven to 375 F.
2. Lightly coat a baking sheet with spray.
3. Combine potatoes, 1 tsp. oil, and rosemary in a medium bowl. Season with salt and pepper if desired; toss to combine. Spread evenly on prepared baking sheet. Bake for 45 to 50 minutes, or until potatoes are golden. Cool.
4. While potatoes are baking, season steak on both sides with salt and pepper, if desired.
5. Heat remaining ½ tsp. oil in a medium nonstick skillet over medium-high heat. Add steak; cook for 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
6. Cover steak with aluminum foil; let rest for 5 minutes.
7. Place lettuce in a large salad bowl. Add tomatoes, potatoes, and Creamy Lemon Caesar Dressing; toss gently to blend.
8. Portion salad between six large serving plates. 9. Cut steak on the diagonal into thin slices. Top each salad portion evenly with steak and cheese.
1. Preheat oven to 375 F.
2. Lightly coat a baking sheet with spray.
3. Combine potatoes, 1 tsp. oil, and rosemary in a medium bowl. Season with salt and pepper if desired; toss to combine. Spread evenly on prepared baking sheet. Bake for 45 to 50 minutes, or until potatoes are golden. Cool.
4. While potatoes are baking, season steak on both sides with salt and pepper, if desired.
5. Heat remaining ½ tsp. oil in a medium nonstick skillet over medium-high heat. Add steak; cook for 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
6. Cover steak with aluminum foil; let rest for 5 minutes.
7. Place lettuce in a large salad bowl. Add tomatoes, potatoes, and Creamy Lemon Caesar Dressing; toss gently to blend.
8. Portion salad between six large serving plates. 9. Cut steak on the diagonal into thin slices. Top each salad portion evenly with steak and cheese.
Nutritional Information (per serving):
Calories: 382
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 51 mg
Sodium: 286 mg
Carbohydrate: 42 g
Fiber: 8 g
Sugar: 11 g
Protein: 25 g
P90X/P90X2 Portions (per serving)
½ carb/legume/tuber
1 protein
½ fat
1 vegetable
1½ condiment
Body Beast Portions (per serving)
1½ starch
2 proteins
3 fats
2 vegetables
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