When one craves beef and potatoes and another craves salad, make a delicious dinner salad that combines the best of both worlds.
lb small red potatoes, cut in half
cup honey Dijon dressing and marinade
boneless beef top sirloin steak, 3/4 inch thick (3/4 lb)
teaspoon coarsely ground pepper
cups bite-size pieces romaine lettuce
medium tomatoes, cut into thin wedges
cup thinly sliced red onion
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.