Caesar Dressed Steak Lettuce Cups with Red Potatoes
- Prep time: 20
- Calories: 640
- 300 Grams of Rump Steak (Thick Cut)
- 2 Tomato
- 1 Red Onion
- 1 Baby Cos Lettuce
- 1 Small Bunch of Flatleaf Parsley
- 500 Grams of Red Potatoes
- 0.25 Cups of Caesar Salad Dressing
- 1.5 Tablespoons of Parmesan (shaved)
- 1 Tablespoons of Butter (pantry)
Prepare Ingredients:Wash the fresh produce. While the steak is in the packet, tenderize using a rolling pin or something heavy. Remove from the packet and pat dry with paper towel; cut into 1-2 cm slices. Season steak all over with salt. Medium dice tomato. Roughly chop parsley leaves, discarding stems. Peel onion and thinly slice. Dice potatoes into 2 cm pieces.
Boil Red Potatoes:In a medium pot over high heat, add potatoes and a generous pinch of salt. Cover with cold water and bring to a boil. Boil until tender when pierced with a fork, about 8-10 minutes. Drain and transfer to a medium bowl. Immediately toss with parsley, 1 Tbs olive oil and butter. Taste and add salt and pepper as needed.
Cook Steak:Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and ¾ of the onion. Cook until steak is browned on the outside and medium rare, about 2-3 minutes or to your preferred doneness. Remove steak and onion from pan and set aside to rest for 5 minutes.
Assemble Lettuce Cups:Divide tomatoes, steak and onion among 2 lettuce leaves per cup. Drizzle over Caesar dressing.
You Plate It:Divide potatoes and lettuce cups evenly between plates. Sprinkle over shaved parmesan and remaining red onion. Enjoy!