Pan-Seared Caesar Beef & Potato Salad

Ingredients...

• 4 CMA Marinated Ribeye Steaks (4 oz)
• 1 cup prepared non-creamy Caesar dressing
• 1 1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)
• 1 1/2 small lemon
• 1 package (10 ounces) torn romaine lettuce hearts
• Shaved Parmesan cheese
• Salt and pepper

Directions...

• 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 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.
• 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.

Source: National Cattleman`s Beef Association, beef.org