Pan-Seared Caesar Beef & Potato Salad

• 4 flat iron steaks
• 12 cup prepared non-creamy caesar salad dressing
• 1 12 lbs small unpeeled round red potatoes (about 1-1/2-inch diameter)
• 12 small lemon
• 14 cup prepared non-creamy caesar salad dressing
• salt and pepper
• 10 ounces torn romaine lettuce hearts
• 14 cup prepared non-creamy caesar salad dressing
• shaved parmesan cheese
• lemon (to garnish) (optional)

1. Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn steaks to coat.
2. Close bag securely and marinate in refrigerator 30 to 60 minutes.
3. Place potatoes in shallow microwave-safe dish with 1/4 cup water.
4. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once.
5. Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon.
6. Cool potatoes slightly; cut lengthwise into quarters.
7. Combine potatoes, lemon juice and lemon peel in medium bowl; toss.
8. Add 1/4 cup dressing and salt and pepper; toss.
9. Remove steaks from marinade; discard marinade.
10. Heat large nonstick skillet over medium heat until hot.
11. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning once.
12. Remove from skillet; let rest 5 minutes.
13. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices.
14. Season with salt and pepper.
15. Combine lettuce and 1/4 cup dressing in large bowl; toss.
16. Place lettuce on platter; top with beef and potatoes.
17. Sprinkle with cheese.
18. Garnish with lemon.

iron steaks, caesar salad dressing, red potatoes, lemon, caesar salad dressing, salt, romaine lettuce hearts, caesar salad dressing, parmesan cheese, lemon

Taken from www.food.com/recipe/pan-seared-caesar-beef-potato-salad-217649 (may not work)