Description
A recipe for 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
Total preparation and cooking time: 50 minutes | Marinating time: 6 hours or overnight

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. Remove; let stand 10 minutes.

4. 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.

Nutrition
Nutrition information per serving: 502 calories; 40g protein; 19g carbohydrate; 29g fat; 1086mg sodium; 105mg cholesterol; 8.0mg niacin; 0.9mg vitamin B-6; 2.8 mcg vitamin B-12; 4.5mg iron; 6.7mg zinc.

Serves
Makes 6 servings

Variations
no information available