Summer Steak & Potato Salad Salads

Ingredients

• 1 beef top round steak or 2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 1-3/4 lbs.)
• 1/2 cup olive oil
• 3 Tbsp. fresh lemon juice
• 1 tsp. freshly grated lemon peel
• 1 clove garlic, minced
• 1 tsp. fresh thyme leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 12 red-skinned new potatoes, cut in half (about 1 lb.)
• 8 cups Boston, leaf or romaine lettuce leaves (about 10 oz.)
• 1 cup red or yellow cherry tomatoes, cut in half
• 1 cup pitted green and ripe olives
• 6 oz. blue cheese, cut in chunks

Instructions

Combine oil, lemon juice, lemon peel, garlic, thyme, salt and pepper in small bowl. Place beef steak and 1/3 cup lemon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

Thread potatoes onto four 12-inch metal skewers, leaving small space between pieces. Brush with 1 Tbsp. reserved marinade.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange potato skewers around steak. Grill potatoes, uncovered, 10 to 12 minutes or until tender, turning occasionally. Season with salt to taste. Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes for medium rare to medium doneness), turning occasionally. Remove; let stand 10 minutes.

Carve steak into thin slices. Remove potatoes from skewers. Line 6 plates with lettuce leaves. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce. Drizzle evenly with remaining reserved marinade.

Nutritional Information

Nutrition info per serving using Top Round (1/6 of recipe): 502 calories; 40 g protein; 19 g carbohydrate; 29 g fat; 1086 mg sodium; 105 mg cholesterol; 8.0 mg niacin; 0.9 mg vitamin B6; 2.8 mcg vitamin B12; 4.5 mg iron; 6.7 mg zinc.