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:

Calories 526 Fat 33 g

Sodium 720 mg Carbohydrates 35 g

Saturated fat 8 g Protein 27 g

Cholesterol 73mg Dietary fiber 10 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:

Calories 47

Fat 5 g

Sodium 143 mg

Carbohydrates 0 g

Saturated fat 1 g

Protein 0 g

Cholesterol 4 mg

Dietary fiber 0 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:

Calories 393 Fat 24 g Sodium 490 mg

Carbohydrates 23 g Saturated fat 4g

Protein 22 g Cholesterol 57 mg Dietary fiber 2 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:

Calories 92 Fat 10 g Sodium 111 mg

Carbohydrates 1 g Saturated fat 1 g

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g