Summer Steak & Potato Salad

Makes 6 servings

Prep time: 30 min.
Marinate time: 6 hrs. or overnight
Cooking time: 20 min.

Ingredients:

• 1 - beef top round steak or 2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 1-3/4 pounds)
• 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. In small bowl, combine oil, lemon juice, lemon peel, garlic, thyme, salt and pepper.
2. Place beef steak and 1/3 cup lemon marinade in food-safe plastic bag; turn to coat.
3. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
4. Cover and reserve remaining marinade in refrigerator.
5. Thread potatoes onto four 12-inch metal skewers, leaving small space between pieces.
6. Brush with 1 Tablespoon reserved marinade.
7. Remove steak from marinade and discard marinade.
8. Place steak on grid over medium, ash-covered coals and arrange potato skewers around steak.
9. Grill potatoes, uncovered, 10 to 12 minutes or until tender, turning occasionally.
10. Season with salt to taste.
11. 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. 
12. Remove and let stand 10 minutes.
13. Carve steak into thin slices. Remove potatoes from skewers.
14. Line 6 plates with lettuce leaves.
15. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce.
16. Drizzle evenly with remaining reserved marinade.

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