Ingredients

The following ingredients have 4 Servings
  • 4 Russet potatoes (washed and dried)
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon pepper (to taste)
  • 1 1/2 pounds Certified Angus Beef® petite sirloin steak
  • salt & pepper (to taste)
  • 1/3 cup ranch dressing
  • 1/4 cup sour cream
  • 6 ounces shredded cheddar cheese
  • 8 ounces bacon (cooked and crumbled)
  • 1 medium red onion (diced)
  • 8 cups spring lettuce

Instruction

  • Preheat the oven to 450 degrees Fahrenheit.
  • Cut the potatoes into 1 inch chunks and place them in a bowl.
  • Toss the potatoes with the olive oil, salt and pepper.
  • Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet.
  • Bake for 25-30 minutes, turning the potatoes once in the middle of cooking to brown on all sides. Bake until the potatoes are tender and golden brown.
  • While the potatoes are baking, sprinkle the steaks with salt and pepper.
  • Heat a grill to 400 degrees or a frying pan to medium heat. (If you are using a frying pan, spray the pan with cooking spray.)
  • Place the steaks on the hot grill and cook for 4 minutes, then turn the steaks and cook for an additional 4-6 minutes or until the steaks are cooked through to the desired temperature and doneness.**
  • Place the steaks on a plate and allow them to rest for 3-4 minutes. Then slice the steaks into thin slices, cutting across the grain.
  • Place the lettuce in a large bowl or on 4 separate plates.
  • Top the lettuce with the grilled steak slices, cheese, onion, bacon and potatoes.
  • In a small bowl, combine the ranch dressing and sour cream until well mixed.
  • Drizzle the dressing over the salad and serve immediately.