Lunch: Steak Au Poivre

Ingredients

1 1/2 lb. small red potatoes
2 tbsp. low-fat mayonnaise dressing
2 tsp. plain nonfat yogurt
1 tbsp. Dijon mustard
1 tbsp. sweet pickle relish
1 tbsp. cider vinegar
1 tsp. light brown sugar
3/4 tsp. salt
1 1/2 tsp. coarsely ground black pepper
2 boneless beef top loin steaks
nonstick cooking spray
1 container mixed baby greens

Instructions

Cut unpeeled potatoes into bite-size chunks. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes until potatoes are fork-tender. Drain potatoes.
Meanwhile, in large bowl, with wire whisk or fork, mix mayonnaise dressing, yogurt, Dijon mustard, relish, vinegar, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Add cooked potatoes to dressing in bowl; toss to coat well. Set aside.
Trim all fat from steaks. Sprinkle steaks with 3/4 teaspoon salt. Pat 1 1/2 teaspoons coarsely ground black pepper on each steak. Spray nonstick 12-inch skillet with nonstick cooking spray. In hot skillet over medium-high heat, cook steaks 3 minutes; turn steaks and cook 3 to 5 minutes longer for medium-rare or until of desired doneness.
Slice steaks and arrange on 4 warm dinner plates. Gently toss baby greens with potato salad and divide among plates.