Grilled Steak & Potato Salad
Grilled potatoes make this a salad for real men.
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 8
2 lbs. boneless beef top sirloin steak, cut 1-inch thick
1/2 tsp. lemon pepper
2 lbs. fresh spinach or leaf lettuce, washed
2 lbs. small red or white potatoes
2 red or green bell peppers, cut into 2-inch squares
1/4 cup olive oil, divided
2 tsp. Dijon-style mustard
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 green onions, minced
-- fresh parsley, finely chopped
Prepare medium-hot coals in grill.
Wash and dry potatoes. Cut any that are larger than 2-inches in
diameter in half.
In a medium bowl, toss the potatoes and bell pepper with 2 Tbsp.
of the olive oil. Thread on skewers or place directly on the
grill 4-6 inches above the coals. Cook, turning and moving
occasionally until potatoes are lightly browned and just tender
when pierced with a fork, about 15-20 minutes.
Season steak with the lemon pepper. Grill with potatoes 15-18
minutes for medium-rare (140°F) to medium (160°F), turning
once. Allow steak to rest for 5 minutes before carving into
slices or 1-inch cubes.
Meanwhile, in a small bowl combine mustard, vinegar, salt and
pepper. Whisk in remaining olive oil until well blended.
Toss warm potatoes, peppers, minced green onions and torn salad
greens in dressing. Arrange sliced steak over dressed salad.
Sprinkle with chopped parsley and serve.