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Steak & Potato Salad

Makes 6 servings
  • 1/2 cup olive oil
  • 3 T fresh lemon juice
  • 1 tsp. freshly grated lemon peel
  • 1 clove garlic, minced
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 beef top round steak, or 2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 1-*3/4 lbs)
  • 12 red-skinned new potatoes, cut in half (about 1 lb)
  • 8 C Boston, leaf or romaine lettuce leaves (about 10 oz.)
  • 1 C red or yellow cherry tomatoes, cut in half
  • 1 C pitted green and ripe olives
  • 6 oz. blue cheese, cut in chunks

  1. Combine oil, lemon juice, lemon peel, garlic, thyme, salt and pepper in small bowl. Place beef and -*1/3 cup of the lemon marinade in a plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
  2. When steak is ready to cook, heat grill to medium. Thread potatoes onto four 12-inch metal skewers, leaving small spaces between pieces. Brush with 1 tablespoon reserved marinade.
  3. Remove steak from marinade; discard marinade. Place steak on grill; 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, chuck shoulder steaks 16 to 20 minutes for medium to medium-rare, 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 evenly with remaining reserved marinade.

Approximate values per serving (using top round): 575 calories, 41 g fat, 100 mg cholesterol, 36 g protein, 16 g carbohydrates, 2 g fiber, 860 mg sodium, 64 percent calories from fat.

 

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