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Caesar Salad with Grilled Steak and Potatoes

We get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, Utah
  • Total Time
    Prep: 20 min. Grill: 25 min.
  • Makes
    8 servings

Ingredients

  • 2 packages (20 ounces each) refrigerated red potato wedges
  • 3/4 teaspoon salt, divided
  • 1 beef top sirloin steak (1-1/2 inches thick and 2 pounds)
  • 2 tablespoons plus 2/3 cup creamy Caesar salad dressing, divided
  • 1/4 teaspoon pepper
  • 2/3 cup shredded Parmesan cheese
  • 8 cups torn romaine
  • 4 green onions, chopped

Directions

  • Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once.
  • Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once.
  • Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
Nutrition Facts
1 salad (1 cup romaine, 1 cup potatoes, 3 ounces beef): 359 calories, 15g fat (5g saturated fat), 59mg cholesterol, 1058mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 32g protein.

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