Sizzling Steak and Potato Salad

Ingredients

• 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

Instructions

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.