Directions

• Place beef steaks and 1/2 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 to 60 minutes.
• Place potatoes in shallow microwave-safe dish with 1/4 cup water. Cover and microwave on HIGH 7 to 10 minutes or until tender, stirring once. Meanwhile grate 1/2 teaspoon lemon peel and squeeze juice from 1/2 lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss. Add 1/4 cup dressing and salt and pepper; toss.
• Remove steaks from marinade; 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.