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Steak Salad with Creamy Lemon Caesar

Steak Salad with Creamy Lemon Caesar

Ingredients

  • 2 pounds Yukon gold or red bliss potatoes, cut into bite-size pieces
  • 1 1/2 teaspoons olive oil, divided
  • 2 tablespoons minced fresh rosemary, or 1 tbsp dried
  • 1 pound flank steak
  • 12 cups romaine hearts, chopped
  • 12 plum tomatoes, diced
  • 3 teaspoons Parmesan cheese, finely grated
  • 1 8 ounce container nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 anchovies, or 1 1/2 tsp anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cooking spray
  • Salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the dressing ingredients in a food processor and pulse until smooth. Add skillet juices and pulse to combine.
  6. 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.

Note

  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 349 kcal cal., 11 g fat (3 g sat. fat), 535 mg sodium, 6 g fiber, 9 g sugar, 25 g pro., 181 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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