Big Al’s Grilled Steak & Potato Salad
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Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad. Marinated grilled steak is the perfect complement to this fresh and colorful salad with a simple vinaigrette that serves as both marinade and dressing. Using broth in the dressing makes it light and flavorful, and gently steaming the potatoes and beans in broth gives them a subtle savory essence. prep time 35 minutes total time 1 hr 40 minutes.
Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Drain and discard marinade.
Grill steak over medium heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until meat reaches desired. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Preheat a grill to medium high. Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper.
Transfer to the grill and. Bright veggies and delightful pearled couscous come together in a salad that elegantly complements a grilled summer steak. “This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl. Rub remaining paprika mixture all over steak. Place steak and potatoes on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare and potatoes.
For Grilled Steak, Blue Cheese and Potato Salad, sprinkle each salad with 1 tablespoon crumbled blue or Gorgonzola cheese. Nutrition. The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans.
Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner. Source: EatingWell Magazine, July/August 2010.
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