With the San Luis Valley potato harvest underway, it’s time to start thinking of spuds as more than just a side dish. This recipe developed for the Colorado Potato Administrative Committee by The Adolphus Hotel in Dallas is basically a kabob without the skewer. Try it using locally grown beef for a balanced Colorado dinner.
Grilled Steak
& Potato Salad
Ingredients
Marinade and dressing
3 tablespoons olive oil or herb-infused oil
1/4 cup warm water
2 tablespoons balsamic vinegar
2 tablespoons seasoned rice vinegar
1 teaspoon grainy Dijon-style mustard
1/4 teaspoon salt
If using olive oil, chopped fresh or dried herb leaves
Salad
1 pound lean, boneless top sirloin steak
4 medium Colorado red potatoes
2 small ears corn, each cut into quarters or 1 large ear cut into eighths
1 small red bell pepper, cored and cut into rings or strips
1 medium zucchini, sliced
8 medium mushrooms, halved
1/2 red onion, sliced
Salt and pepper
Salad greens
Directions
To prepare marinade, whisk together ingredients in a bowl to combine. Place steak in a zippered plastic bag. Add about 2 tablespoons marinade, close bag and refrigerate one hour or longer. Meanwhile, steam or microwave potatoes until tender; cool to room temperature. Slice potatoes into thick slices or chunks. Arrange all the vegetables in rows in a 9-by-13-inch pan. Pour on remaining marinade and allow the vegetables to steep for at least 30 minutes. Remove vegetables from pan and reserve the marinade. Grill vegetables until tender and season to taste with salt and pepper. Remove steak from the plastic bag and season with salt and pepper, and grill to desired doneness. Place salad greens on four serving plates. Arrange vegetables on the plates. Slice steak on the diagonal, and arrange on the plates. Pour reserved vegetable marinade over salad. Serves four.
