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.