Grilled Steak and Yukon Gold Idaho® Potato Salad

Serve up great grilled flavor through and through with this hearty main-course salad. 

Ingredients:

  • 12 ounces Roma tomatoes (3), ½˝ thick sliced
  • approximately 18 ounces Idaho® Yukon Gold potatoes (3), ½˝ thick sliced
  • 4 ounces (½ cup) olive oil 
  • 3 ounces shallots (3), minced
  • 2 tablespoons minced garlic (5 cloves)
  • salt and pepper, to taste
  • 1 pound, 8 ounces beef tenderloin steaks
  • salt and pepper, to taste
  • approximately 6-8 ounces basil leaves (60-72 leaves)
  • 1 pound, 5 ounces* hard-cooked eggs (12 large), sliced
  • 24 ounces favorite or house dressing 

* If using peeled, hard-cooked egg product.

Directions:

  1. Marinate the tomatoes and potatoes in the mixture of olive oil, shallots, garlic and salt and pepper, to taste, for 30-60 minutes. Remove from marinade. Grill potatoes until done and tomatoes until slightly charred.
  2. Season steaks with salt and pepper to taste, then grill to desired doneness and cool slightly. Thinly slice.
  3. To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.
  4. Shingle about 2 oz. beef slices, 1.7 oz. egg slices, 1 oz. potatoes and 1 oz. tomatoes over the basil.
  5. To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.
Print Recipe

Yield: 12

Source:
Recipe courtesy of the American Egg Board

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