Grilled Broccoli and Beef Salad with Creamy Parmesan Dressing | RICARDO

Ingredients

• 1/2 lb (225 g) baby potatoes
• 2 tbsp (30 ml) olive oil
• 3 cups (210 g) broccoli, cut into florets
• 1 lb (450 g) top sirloin beef medallions, about 1 inch (2.5 cm)
• 1/3 cup (75 ml) mayonnaise
• 3 tbsp fresh Parmesan cheese, finely grated, plus more for serving
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) water
• 1 small romaine lettuce, torn
• 4 Lebanese cucumbers, cut in half lengthwise, each half cut into pieces