This steak and potato salad is as light and flavorful as it is quick and easy to make.
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.
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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 359 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 65 mg Cholesterol; 723 mg Sodium; 48 g Total Carbohydrate; 5.2 g Dietary Fiber; 29 g Protein; 4.8 mg Iron; 10.2 mg NE Niacin; 1.1 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.7 mg Zinc; 34.2 mcg Selenium; 120.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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