Sizzling Steak and Potato Salad
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
- Place beef steaks and 1/4 cup dressing in a food-safe plastic bag; turn steaks to coat. Close the bag securely and marinate in the refrigerator 30 minutes to 2 hours.
- Remove the steaks from the 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 a preheated gas grill, 13 to 15 minutes) for medium rare (145°F) doneness, turning occasionally. (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.
- Carve steak into thin slices; season with salt, as desired. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in a large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.