Summer Steak & Potato Salad
Source of Recipe
Internet
List of Ingredients
Total preparation and cooking time: 50 minutes
Marinating time: 6 hours or overnight
1 beef top round steak or
2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 1-3/4 pounds)
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
12 red-skinned new potatoes, cut in half (about 1 pound)
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
Combine oil, lemon juice, lemon peel, garlic, thyme, salt and pepper in small bowl. Place beef steak and 1/3 cup lemon 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.
Thread potatoes onto four 12-inch metal skewers, leaving small space between pieces.
Brush with 1 tablespoon reserved marinade.
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 top round steak, uncovered, 16 to 18 minutes for medium-rare doneness (chuck shoulder steaks 16 to 20 minutes for medium-rare to medium doneness), turning occasionally. Remove; let stand 10 minutes.
Carve steak into thin slices. Remove potatoes from skewers. Line six plates with lettuce leaves. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce. Drizzle evenly with remaining reserved marinade.
Yields six servings
Recipe
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