| GRILLED STEAK AND POTATO SALAD |
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Preparation time: 35 minutes Total time: 60 minutes 4 servings 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon freshly ground black pepper 1/2 teaspoon granulated sugar 3/4 cup CRISCO Oil 1 1/2 pounds small red potatoes, scrubbed and quartered 1 pound boneless sirloin, New York Strip or Delmonico steak 1/2 pound fresh green beans, cut into 1-inch pieces [or 1 10 ounce package frozen, thawed] 1/2 pound white mushrooms, rinsed, stems trimmed, and thinly sliced 1 medium red bell pepper, seeds and ribs removed, thinly sliced 1/2 small red onion, peeled and thinly sliced 1 pint cherry tomatoes, rinsed and halved Bibb or head lettuce leaves Whisk together vinegar, mustard, garlic, salt, thyme, pepper and sugar. Add Crisco Oil; whisk until thoroughly blended. Place steak in re-sealable plastic bag. Pour one-third of dressing over meat. Marinate 30 minutes. Place potatoes in large pot. Cover with cold water;add salt. Bring to boil on high heat. Boil for 12-15 minutes, or until tender when pierced with a knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing. Prepare grill or broiler. Microwave green beans on high for 2 minutes, or until crisp-tender. Set aside. Add green beans, mushrooms, red bell pepper, onion and tomatoes to potatoes; toss gently to mix. Remove steak from marinade; discard marinade. Season steak with salt and pepper. Grill steak to desired doneness; allow to rest 5 minutes before slicing into thin slices across the grain. Arrange lettuce leaves on 4 plates. Top with vegetable mixture. Place steak slices on top; drizzle with remaining dressing. Serve immediately. |
