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 Pub date
2007-12-31

Grilled Steak & Potato Salad Recipes

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Delicious, hearty combination of steak and potatoes.

Recipe By: Texas Beef Council
Serving Size: 4
Cuisine: American
Main Ingredient: Beef
Categories: Summer, Spring, Grill, Main Dish

-= Ingredients =-
2 pounds boneless beef top sirloin steak ; cut 1-inch thick
1/2 teaspoon lemon pepper
2 pound fresh spinach or leaf lettuce ; washed
2 pound small red or white potatoes
2 red or green bell peppers ; cut into 2-inch squares
1/4 cup olive oil ; divided
2 teaspoon Dijon-style mustard
2 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 green onions ; minced
Fresh parsley

-= Instructions =-
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.
 
If using wooden skewers, soak in water for 30 minutes before using to avoid burning.

You may want to precook the potatoes in the microwave before grilling. Pierce the potatoes and microwave on high for 4-5 minutes.



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