Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

Ingredients

  • 4 red-skinned potatoes
  • 1 lb Steak Beef Sirloin Grilling, trimmed
  • 1/3 cup caesar dressing Renée’s Wellness Roasted Garlic
  • 1/2 tsp pepper
  • 1 tbsp Margarine
  • 6 cups Baby Spinach
  • 1 cup Red Pepper sliced, sweet
  • 1 cup Red Onion thinly sliced
  • Shaved Parmesan cheese optional
  • Lemon Wedges optional

Instructions

  • Pierce the potatoes with a fork several times. Microwave on High, turning twice, for 6 to 8 minutes or until fork-tender. Let cool for 10 minutes. Cut each potato into 6 wedges.
  • Meanwhile, brush the steak with 2 tbsp (25 mL) of the dressing; sprinkle with pepper.
  • Preheat the oven to 300°F (150°C). Heat a large nonstick skillet set over medium-high heat. Sear the steak on each side for 1 to 2 minutes or until browned. Transfer to a greased baking sheet.
  • Working in batches; add half of the margarine and potatoes to the skillet; brown on all sides. Transfer to the baking sheet with the steak. Repeat with remaining potatoes and margarine.
  • Place steak and potatoes in oven, roast for 10 minutes until potatoes are tender and steak is cooked to preferred doneness. Let steak rest for 5 minutes; slice thinly across the grain.
  • Gently toss the sliced steak with the potatoes, spinach, red pepper, onion and remaining dressing.
  • Top with shaved Parmesan and serve with lemon wedges (if using)
Nutrition Facts
Ceasar Steak and Warm Potato Salad
Amount per Serving
Calories
370
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
55
mg
18
%
Sodium
 
230
mg
10
%
Carbohydrates
 
36
g
12
%
Fiber
 
5
g
21
%
Protein
 
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.

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