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View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/steak_salad_with_creamy_lemon_caesar_recipe
Steak Salad with Creamy Lemon Caesar
Mix tender bits of beef with leafy greens and top with this guilt-free creamy dressing for a scrumptious meal.
Serves: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
411 calories, 56 g carbs(53%), 9g fat(20%), 8g fiber, 28g protein(27%), 3g saturated fatIngredients
| 2 | pounds Yukon gold or red bliss potatoes, cut into bite-size pieces |
| 1 1/2 | tsp olive oil, divided |
| 2 | tbsp minced fresh rosemary, or 1 tbsp dried |
| 1 | pound flank steak |
| 12 | cups romaine hearts, chopped |
| 12 | plum tomatoes, diced |
| 3 | tsp Parmesan cheese, finely grated |
| Dressing | |
| 1 | 8-ounce container nonfat plain yogurt |
| 1/4 | cup reduced-fat mayonnaise |
| 3 | tbsp fresh lemon juice |
| 2 | cloves garlic, minced |
| 2 | anchovies, or 1 1/2 tsp anchovy paste |
| 1 | tsp Worcestershire sauce |
| 1 | tsp Dijon mustard |
| 1 | Cooking spray |
| Salt and freshly ground black pepper to taste |
Directions
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
Combine potatoes, 1 teaspoon of olive oil, and rosemary in a medium bowl. Season with salt and pepper; toss to combine. Scatter on baking sheet. Roast for 50-60 minutes or until potatoes are golden.
Season the steak on both sides with salt and pepper. Heat remaining 1/2 teaspoon of olive oil in a medium nonstick skillet over medium-high heat. Cook steak in oil for 8 minutes on each side, or until cooked to desired doneness.
Transfer the steak to a cutting board. Add 1/4 cup of water to a skillet and stir over low heat for 1 1/2 minutes, scraping up any brown bits that have stuck to bottom of the pan. Set aside. Cut the steak on a diagonal into thin slices. Keep warm.
Combine the dressing ingredients in a food processor and pulse until smooth. Add skillet juices and pulse to combine. Place romaine in a large salad bowl. Add tomatoes, potatoes, and dressing; toss to combine. Portion the salad among 6 large plates. Top with an equal amount of steak and Parmesan cheese.
Nutrition Notes: Tomatoes and romaine are great sources of vitamin A, vitamin C, and folate. Steak provides iron and immunity-boosting zinc. Potatoes add lots of digestion-friendly fiber and compounds in the garlic help fight viruses and lower cholesterol.