Grilled Steak and Yukon Gold Idaho® Potato Salad
Source:
Recipe courtesy of the American Egg Board
Yield: 12
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:
- 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.
- Season steaks with salt and pepper to taste, then grill to desired doneness and cool slightly. Thinly slice.
- To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.
- Shingle about 2 oz. beef slices, 1.7 oz. egg slices, 1 oz. potatoes and 1 oz. tomatoes over the basil.
- To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.