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New Take On Steak and Potatoes

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Grilled Steak & Potato Salad

(Family Features) - How about a new twist on the perennial duo - steak and potatoes? Serve them together in a salad.

Lean beef top round steak, marinated in a fresh lemon-thyme- garlic mixture, is grilled along with red-skinned potatoes. The steak is then carved into thin slices, and arranged over lettuce with the grilled potatoes. Cherry tomatoes, olives and blue cheese finish the Grilled Steak & Potato Salad.

Top round steak benefits from marinating at least 6 hours (and up to 24) to help tenderize it, and to impart the flavors of the marinade. Always marinate in the refrigerator, and discard marinade that has been in contact with uncooked beef.

One final tip - top round steak is most flavorful and juicy when cooked to medium rare doneness.

For additional beef top round steak recipes, send a self- addressed, stamped business-size envelope to National Cattlemen's Beef Association, Dept. FC-TRC, P.O. Box 670, Bloomingdale, IL 60108 or visit www.BeefItsWhatsForDinner.com.

Grilled Steak & Potato Salad

Ingredients
  • 1 Beef top round steak cut 1 inch thick (about 1-3/4 pounds)
  • 12 Red-skinned new potatoes, cut in half (about 1 pound)
  • Salt
  • 8 cups Boston, leaf or romaine lettuce leaves (about 10 ounces)
  • 1 cup red or yellow cherry tomatoes, cut in half
  • 1 cup pitted green and ripe olives
  • 6 ounces blue cheese, cut in chunks
Marinade
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon freshly grated lemon peel
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Preparation
    1. Combine marinade ingredients in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
    2. Thread potatoes onto four 12-inch metal skewers, leaving small space between pieces. Brush with 1 tablespoon reserved marinade.
    3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange potato skewers around steak. Grill potatoes, uncovered, 10 to 12 minutes or until tender, turning occasionally. Season with salt to taste. Grill steak, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally.
    4. Remove; let stand 10 minutes.
    5. Carve steak into thin slices. Remove potatoes from skewers. Line 6 plates with lettuce leaves. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce. Drizzle with remaining reserved marinade.

Preparation and Cooking Time
50 minutes

Marinate Time
6 hours or overnight

Calories: 502g     Total Fat: 29g
Cholesterol: 105mg     Protein: 40g
Carbohydrates: 19g     Sodium: 1086mg

Serves
Makes 6 servings

SOURCE: Cattlemen's Beef Board and National Cattlemen's Beef Association


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