Pan-Seared Caesar Beef and Potato Salad

4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)
1/2 cup prepared non-creamy Caesar dressing
1 1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
1/2 small lemon
1/4 cup prepared non-creamy Caesar dressing
Salt and pepper
1 package (10 ounces) torn romaine lettuce hearts
1/4 cup prepared non-creamy Caesar dressing
Shaved Parmesan cheese
Lemon

Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 to 60 minutes.

Place potatoes in shallow microwave-safe dish with 1/4 cup water. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once.

Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon.

Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss. Add 1/4 cup dressing and salt and pepper; toss.

Remove steaks from marinade; discard marinade.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices. Season with salt and pepper.

Combine lettuce and 1/4 cup dressing in large bowl; toss. Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon.

Makes 4 servings
Source: Cattlemen's Beef Board