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Grilled Steak and Yukon Gold Potato Salad
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Roma tomatoes, 1/2-inch thick sliced
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12 oz. |
3 |
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Yukon Gold Potatoes, 1/2-inch thick sliced
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Approx 18 oz. |
3 |
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Olive oil
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4 oz. |
1/2 cup |
| Shallots, minced |
3 oz. |
3 |
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Garlic, minced
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5 cloves/2 Tbsp. |
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Salt and Pepper
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To taste |
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Beef tenderloin steaks
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1 lb. 8 oz. |
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Salt and Pepper
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To taste |
| Basil leaves |
Approx. 6-8 oz. |
60-72 leaves |
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Hard-cooked eggs, sliced
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1 lb. 5 oz. * |
12 large |
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Favorite (or house) salad dressing
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24 oz. |
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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.
- Serve each salad with 2 oz. dressing.
* If using peeled, hard-cooked egg product.
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