Recipe: Grilled Steak and Potato Salad

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 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)

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.

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

Makes: about 1/2 cup.

Note: From JeanMarie Brownson.

• 2 tbsp. sour cream

• 2 tbsp. mayonnaise

• 2 tbsp. finely chopped fresh chives

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. red pepper hot sauce

• 1/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

Directions

Nutrition information per tablespoon:

Calories47

Fat5 g

Sodium143 mg

Carbohydrates0 g

Protein0 g

Cholesterol4 mg

Dietary fiber0 g

Serves 4.

Note: From JeanMarie Brownson.

• 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

• 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.

Nutrition information per serving:

Calories393Fat24 gSodium490 mg

Carbohydrates23 gSaturated fat4g

Protein22 gCholesterol57 mgDietary fiber2 g

Makes a generous 1/3 cup.

• 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

• 1/8 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