GRILLED STEAK AND POTATO SALAD WITH SPICY RANCH DRESSING
Serves 4.
Note: From JeanMarie Brownson.
• 3 small russet potatoes
• About 2 tbsp. olive oil
• About 1/2 tsp. coarse salt
• Coarsely ground pepper
• 1 lb. boneless beef top sirloin steaks (or New York strips), each about 1-in. thick
• 1 medium red onion, peeled, thickly sliced
• 1 large head romaine lettuce, tough outer leaves removed
• Spicy Ranch Dressing (see recipe)
• 3 small tomatoes, halved, seeds shaken out, flesh cut into small dice
• 1 ripe avocado, halved, pitted, peeled, diced
• 1/3 c. crumbled blue cheese (or feta or goat cheese)
• Thinly sliced fresh basil, optional
Directions
Prepare a charcoal grill, or heat a gas grill to hot.
Pierce potatoes in several spots with a fork. Microwave on high (100 percent power) until nearly tender, about 5 minutes. Cool, then cut into 1/3-inch-thick rounds. Brush both sides with oil; sprinkle with salt and pepper.
Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Lightly brush the onion slices with the oil; season with salt and pepper.
Arrange the potato slices over the hotter part of the grill; put the onion slices around the cooler edges. Cook, turning once, until all are golden and tender, about 5 minutes for the potatoes and 15 minutes for the onions. Transfer potatoes to a plate. Separate onions into rings; slice rings in half.
Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred), about 8 minutes total. Transfer to a cutting board; let rest a few minutes.
To assemble the salads, cut 4 (1-inch-thick) center slices from the romaine. Alternatively, cut the head of romaine lengthwise in quarters. Transfer 1 romaine slice to each serving plate. Divide the potatoes and onions over the romaine. Very thinly slice the steak; lay the slices on top of the salad. Drizzle steak and greens lightly with dressing. Sprinkle with tomatoes, avocado and blue cheese. Garnish with basil. Serve salad while the steak is warm.
Nutrition information per serving:
Calories526Fat33 g
Sodium720 mgCarbohydrates35 g
Saturated fat8 gProtein27 g
Cholesterol73mgDietary fiber10 g
SPICY RANCH DRESSING
Makes: about 1/2 cup.
Note: From JeanMarie Brownson.
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• 2 tbsp. finely chopped fresh chives
• 2 tbsp. finely chopped fresh cilantro
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. red pepper hot sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
Directions
Put sour cream, mayonnaise, chives, cilantro, olive oil, hot sauce, salt and pepper into a blender. Process to mix. Dressing will keep several days in the refrigerator.
Nutrition information per tablespoon:
Calories47
Fat5 g
Sodium143 mg
Carbohydrates0 g
Saturated fat1 g
Protein0 g
Cholesterol4 mg
Dietary fiber0 g
HERBY POTATOES AND STEAK SALAD
Serves 4.
Note: From JeanMarie Brownson.
• 12 very small golden potatoes (about 1 lb.), halved
• About 2 tbsp. olive oil
• About 1/2 tsp. salt
• Freshly ground pepper
• 2 or 3 sprigs fresh tarragon, rosemary or oregano (or a combination)
• 1 lb. boneless beef top sirloin steaks (or New York strips), about 1 in. thick
• Fresh Herb Vinaigrette (see recipe)
• 4 c. tender watercress sprigs, rinsed, patted dry (or baby arugula or spinach)
Directions
Prepare a charcoal grill or heat a gas grill to hot.
Put potatoes onto a large square of heavy-duty foil. Sprinkle with olive oil, salt and pepper to taste. Top with the herb sprigs. Wrap in foil to completely enclose potatoes. Wrap the package again with a second square of foil. Place the foil packet directly over the heat source. Grill, moving the packet around occasionally, until potatoes are tender when pierced with a fork, about 25 minutes. Remove from grill; cool in packet.
Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred), about 8 minutes total. Transfer to a cutting board; let rest a few minutes.
To assemble the salads, open foil packet; transfer potatoes to a bowl (discard the herbs). Toss potatoes with some of the vinaigrette. Add watercress and toss very gently. Divide the mixture among 4 serving plates. Very thinly slice the steaks; lay the slices on top of the salad. Drizzle steak with a little of the dressing. Serve salad while the steak is warm.
Nutrition information per serving:
Calories393Fat24 gSodium490 mg
Carbohydrates23 gSaturated fat4g
Protein22 gCholesterol57 mgDietary fiber2 g
FRESH HERB VINAIGRETTE
Makes a generous 1/3 cup.
Note: From JeanMarie Brownson.
• 1/4 c. olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. finely chopped fresh parsley
• 2 tbsp. finely chopped fresh basil
• 2 tbsp. finely chopped fresh chives
• 1/4 tsp. salt
• 1/8 tsp. ground cumin
Directions
Mix olive oil, lemon juice, parsley, basil, chives, salt and cumin in a jar with a tight-fitting lid. Shake well before using.
Nutrition information per serving:
Calories92Fat10 gSodium111 mg
Carbohydrates1 gSaturated fat1 g
Protein0 gCholesterol0 mgDietary fiber0 g