Description
A recipe for Steak and Potato - Knife and Fork Salad With Southwest Chipotle Dressing

Ingredients

• 4 (7-ounce) Omaha Steaks Flat Iron Steaks
  
• 4 teaspoons Chef Paul Prudhomme's Barbecue Magic Seasoning
  
• 1 head iceberg lettuce
  
• 1 pound Roasted Baby Red Potatoes (see recipe)
  
• 1 cup tomatoes, diced
  
• 1 each corn on the cob, grilled
  
• Crumbled blue cheese
  
• 3 tablespoons Southwest Chipotle Salad Dressing (see recipe)

Preparation
Prepare Southwest Chipotle Salad Dressing and Roasted Baby Red Potatoes (recipes below). Season each side of thawed steaks with 1/2 teaspoon barbecue seasoning. Grill steaks to desired doneness. Grill corn until lightly browned on outside. Remove steaks and corn from grill. Cut kernels off cobs. Remove core and wilted leaves from iceberg lettuce. Wash lettuce and cut 4 cross-sectioned slices about 1 inch thick. Place cross-sectioned slice of lettuce on each plate. Slice steaks against grain and fan across each lettuce slice. Sprinkle each salad with diced tomatoes, grilled corn and crumbled blue cheese. Divide potatoes evenly and place around edge of lettuce slices. Drizzle each salad with Southwest Chipotle Salad Dressing. Serve with knives and forks.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available