Grilled Steak & Potatoes Salad with Parmesan Peppercorn Ranch Dressing
Steak and potatoes are seasoned and grilled to perfection. Served on a bed of lettuce with tomatoes and onions, a creamy ranch dressing is the crowning glory on this main dish salad.
Servings: 6
Calories: 381kcal
Ingredients
- 1 envelope (1.0 ounce) Ranch salad dressing & seasoning mix
- 3/4 cup milk
- 3/4 cup sour cream
- 1/3 cup shredded Parmesan
- 1/2 teaspoon cracked black pepper
- 6 cups chopped romaine lettuce
- 6 Campari tomatoes quartered, about 9 ounces
- 1/4 cup thinly sliced red onion
- 3 medium baking potatoes
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1 1/2 pounds London broil steak
Instructions
- In bowl combine Ranch dressing mix, milk, sour cream, shredded Parmesan and pepper. Refrigerate until ready to serve.
- Arrange romaine, tomatoes and red onion on serving platter. Refrigerate until ready to serve.
- Preheat grill for direct-heat grilling.
- Microwave potatoes until just tender, 4-5 minutes. Cut in half lengthwise. Brush cut sides of potatoes with olive oil. Reserve.
- Combine chili powder, cumin, paprika and kosher salt. Rub both sides of London broil with spice mixture.
- Grill London broil until desired doneness, turning once. London broil will be medium-rare when meat thermometer reads 145F. Let rest 10 minutes before slicing.
- While steak is resting, arrange potatoes, cut side down, on grill. Grill until tender and potatoes have grill marks, 3-4 minutes. Cut into bite-size chunks.
- Arrange steak and potatoes on serving platter. Serve with prepared salad dressing.
Nutrition
Calories: 381kcal | Carbohydrates: 29g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 483mg | Potassium: 1286mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5413IU | Vitamin C: 18mg | Calcium: 193mg | Iron: 5mg