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Seared Chuck Steak on Pesto Potato Pancakes
A runner-up in the 2001 National Beef Cookoff from Susan Miller of Arizona.

Prep: 10 minutes
Refrigerate: 30 minutes to 1 hours
Cook: 20 minutes
Servings: Serves 4

4 boneless beef chuck top blade or chuck eye steaks, cut 3/4-inch thick (about 1-1/2 lbs.)

1/2 cup prepared non-creamy Caesar dressing

1-1/2 pounds small unpeeled round red potatoes (about 1-1/2-inch diameter)

1/2 small lemon

1/4 cup prepared non-creamy Caesar dressing

-- salt and pepper

1 package (10 ounces) torn romaine lettuce hearts

1/4 cup prepared non-creamy Caesar dressing

-- shaved parmesan cheese

-- lemon

Seared Chuck Steak on Pesto Potato Pancakes

	Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn to coat. Marinate in refrigerator 30 to 60 minutes.
	Place potatoes in microwave-safe dish with 1/4 cup water. Cover; microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate 1/2 tsp. lemon peel and squeeze juice from lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and peel in medium bowl. Add 1/4 cup dressing, salt and pepper; toss.
	Remove steaks and discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4-inch thick slices. Season with salt and pepper.
	Combine lettuce and 1/4 cup dressing in large bowl; toss. Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon.

Recipes and Cooking Data Courtesy of the Texas Beef Council