Sizzling Steak and Potato Salad
1. 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.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange potatoes and squash around steaks. Grill beef, covered, 11 to 13 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) for medium rare (145°F) doneness, turning occassionally. (Do not overcook steak.) Grill potatoes 13 to 15 minutes (gas grill times remain the same) and squash 7 to 10 minutes (gas grill times remain the same) or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.
3. 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.
Nutrition information per serving: 359 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 723 mg sodium; 48 g carbohydrate; 5.2 g fiber; 29 g protein; 10.2 mg niacin; 1.1 mg vitamin B6; 2.8 mcg vitamin B12; 4.8 mg iron; 34.2 mcg selenium; 6.7 mg zinc; 120.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Cook's Tip: Two beef Ranch Steaks, cut 1 inch thick (about 8 ounces each), may be substituted for Sirloin Tip Center Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill, covered, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally.