Finished grilled salad on a white plate, sitting on a white wood table.

Sizzling Steak and Potato Salad

Name: Sizzling Steak and Potato Salad
Prep time: 10 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each); 1 cup reduced-fat salad dressing or vinaigrette (such as non-creamy Caesar dressing, balsamic or red wine vinaigrette), divided; 2 large russet or baking potatoes, cut lengthwise into eighths; 2 medium zucchini and/or yellow summer squash, cut lengthwise in half; 6 cups chopped Romaine lettuce

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 180 minutes
Cook Time: 10 - 20 minutes

Ingredients:

2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
1 cup reduced-fat salad dressing or vinaigrette (such as non-creamy Caesar dressing, balsamic or red wine vinaigrette), divided
2 large russet or baking potatoes, cut lengthwise into eighths
2 medium zucchini and/or yellow summer squash, cut lengthwise in half
6 cups chopped Romaine lettuce

Directions:

Place beef steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat.
Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Preheat grill to medium.
Remove steaks from marinade; discard marinade.
Place steaks on cooking grid; arrange potatoes and squash around steaks.
Grill beef, covered, 13 to 15 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook steak.)
Grill potatoes 13 to 15 minutes and squash 7 to 10 minutes or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.
Carve steak into thin slices; season with salt, as desired.
Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl.
Combine lettuce mixture with remaining dressing; toss evenly to coat.
Divide lettuce mixture evenly among four plates.
Top with steak slices.