| 3/4 | lb small red potatoes, cut in half |
| 2/3 | cup honey Dijon dressing and marinade |
| 1 | boneless beef top sirloin steak, 3/4 inch thick (3/4 lb) |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon coarsely ground pepper |
| 4 | cups bite-size pieces romaine lettuce |
| 2 | medium tomatoes, cut into thin wedges |
| 1/2 | cup thinly sliced red onion |
Serve with...
Walnut-Gorgonzola Baguettes
Total Time:
5 hours 0 min
| 1. | Heat gas or charcoal grill. In 2- or 2 1/2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cook uncovered 5 to 8 minutes or just until potatoes are tender. |
| 2. | Drain potatoes; place in medium bowl. Add 2 tablespoons of the dressing; toss to coat. Place potatoes in grill basket (grill "wok") if desired. Brush beef with 1 tablespoon of the dressing; sprinkle with salt and pepper. |
| 3. | Place beef and potatoes on grill. Cover grill; cook over medium heat 8 to 15 minutes, turning once, until beef is desired doneness and potatoes are golden brown. Cut beef into thin slices. |
| 4. | Among 4 plates, divide lettuce, tomatoes and onion. Top with beef and potatoes; drizzle with remaining dressing. Sprinkle with additional pepper if desired. |
|
| Beef tenderloin can be substituted for the sirloin steak. |
|
| Fat-free salad dressing can be substituted for the regular dressing and marinade. |
|
| For Grilled Steak, Blue Cheese and Potato Salad, sprinkle each salad with 1 tablespoon crumbled blue or Gorgonzola cheese. |
Nutrition Information:
340 ( 150); 17g ( 3g, 0g); 50mg; 430mg; 25g ( 4g, 7g); 22g 80%; 50%; 4%; 20% 1/2 ; 1 ; 1 ; 2 1/2 ; 2 1 1/2