Friday, May 16, 2014

Steak and Potato Salad

Dinner at my house starts out like this...    and ends up like this.

I'm a modified "paleo" eater and my family is typical American.  So working together in the kitchen to cook for for all of us takes a little planning and preparation.  This meal, Steak and Potato Salad, is great for the whole family.  The ones who love their grains chow down on them.  Me, I turn everything into a salad or a wrap.  It works for us.

This recipe I modified from an old Pampered Chef cookbook.  The recipe calls for cooking it all on the grill, but I have to be a little difficult...

Steak and Potato Salad
2 cloves garlic, pressed
2 teaspoons thyme
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs boneless beef steak, cut 3/4" thick
3 tablespoons balsamic vinager
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon Dijon mustard
1 1/2 lb potatoes, cut into 1/2 inch slices
1 onion, sliced
2 roma tomatoes, sliced
6-12 cups romaine lettuce (varies by family)

Fire up the grill.
Combine garlic, thyme, salt, and pepper into a paste.  Spread all but one tetaspoon of the mixture onto the steaks; set aside.   Stir together the garlic mixture with the vinegar, olive oil and mustard.  This will be your dressing.

Brush the potatoes with 1 tablespoon coconut oil.  Cook steak and potatoes on the grill, uncovered for 13-16 minutes, or until the steak is cooked to desired temperature, and the potatoes are tender.

I like to sautee my onions on the stove, while the meat and potatoes are cooking on the grill. Heat up a skillet and melt the remaining tablespoon of coconut oil.  Sautee the onions until they are tender and sweet.  I add a pinch of salt just before serving.

Bring everything to the table and let the family eat as they desire.

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