Grilled Steak & Potato Salad

2 garlic cloves, pressed
2 tsp dried thyme
1 tsp salt
1/4 tsp black pepper, coarsely ground
1 1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
3 tbs balsamic vinegar
2 tbs olive oil, divided
1 tbs dijon mustard
1 1/2 pounds unpeeled potatoes
1 medium yellow onion
2 medium tomatoes, cut into wedges
6 cups romaine lettuce, torn

1 Prepare grill for direct cooking over medium coals, you can also cook this recipe on the stove with in a skillet. In a small bowl combine pressed garlic, thyme, salt and pepper; mix well to form a paste. Spread all but 1 teaspoon of the garlic mixture over both sides of steak. Add vinegar, 1 1/2 tablespoons of the oil and mustard to remaining garlic mixture in batter bowl; whisk until blended and set aside to use as salad dressing.

2 Cut potatoes into 1/2-inch slices. Slice onion into 1/2-inch slices. Brush both sides of potato and onion slices with remaining 1/2 tablespoon of oil.

3 Place steak, potato and onion slices on grid of grill. Grill Steak, uncovered, 13-16 minutes for medium-rare (145 degrees meat temp) to medium (160 degrees meat temp) doneness. Cook potato and onion slices 10 to 12 minutes or until tender, turning steak and vegetables occasionally.

4 Remove steak and vegetables to cutting board. Carve steak crosswise into thin slices. Cut potato and onion slices in half and tomatoes into wedges. Arrange lettuce, stead, potatoes, onion and tomatoes on serving platter; drizzle with reserved dressing. Serve immediately.

Yield: 6 Servings

Nutrition (per serving): 300.0 calories; 29% calories from fat; 10.0g total fat; 60.0mg cholesterol; 510.0mg sodium; 29.0g carbohydrates; 4.0g fiber; 25.0g net carbs; 25.0g protein.

Source: Pampered Chef - It's Good For You

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