Summer Steak & Potato Salad   Total preparation and cooking time: 50 minutes Marinating time: 6 hours or overnight Makes 6 servings.

Ingredients: 

1 beef top round steak, cut 1 inch thick (about 1 ¾ pounds)

   or 2 boneless beef chuck shoulder steaks, cut 1 inch thick

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon freshly grated lemon peel

1 clove garlic, minced

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1/8 teaspoon pepper

12 red-skinned new potatoes, cut in half (about 1 pound)

8 cups Boston, leaf or romaine lettuce leaves (about 10 ounces)

1 cup red or yellow cherry tomatoes, cut in half

1 cup pitted green and ripe olives

6 ounces blue cheese, cut in chunks

Directions:

1. Combine oil, lemon juice, lemon peel, garlic, thyme, salt and pepper in small bowl. Place beef steak and 1/3 cup lemon marinade in food-safe plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 6 hours or overnight, turning occasionally. Cover and reserve remaining marinade.

2. Thread potatoes onto four 12-inch metal skewers, leaving small space between pieces. Brush with 1 tablespoon reserved marinade.

3. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals; arrange potato skewers around steak. Grill potatoes, uncovered 10 to 12 minutes or until tender, turning occasionally. Season with salt to taste. Grill top round steak, uncovered 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes for medium rare to medium doneness), turning occasionally. Remove; let stand 10 minutes.

4. Carve steak into thin slices. Remove potatoes from skewers. Line 6 plates with lettuce leaves. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce. Drizzle evenly with remaining reserved marinade.

Nutrition information per serving using Top Round (1/6 of recipe): 502 calories; 40 g protein; 19 g carbohydrate; 29 g fat; 1086 mg sodium; 105 mg cholesterol; 8.0 mg niacin; 0.9 mg vitamin B₆; 2.8 mcg vitamin B₁₂; 4.5 mg iron; 6.7 mg zinc.

Nutrition information per serving using Chuck Shoulder (1/6 of recipe): 487 calories; 34 g protein; 19 g carbohydrate; 31 g fat; 1076 mg sodium; 98 mg cholesterol; 4.6 mg niacin; 0.6 mg vitamin B₆; 2.9 mcg vitamin B₁₂; 4.5 mg iron; 7.8 mg zinc. 

Cook’s Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally.