Ingredients
3/4
lb small red potatoes, cut in half
2/3
cup honey Dijon dressing and marinade
1
boneless beef top sirloin steak, 3/4 inch thick (3/4 lb)
1/4
teaspoon salt
1/4
teaspoon coarsely ground pepper
4
cups bite-size pieces romaine lettuce
2
medium tomatoes, cut into thin wedges
1/2
cup thinly sliced red onion
Preparation
Heat gas or charcoal grill. In 2- or 2 1/2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cook uncovered 5 to 8 minutes or just until potatoes are tender.
Drain potatoes; place in medium bowl. Add 2 tablespoons of the dressing; toss to coat. Place potatoes in grill basket (grill “wok”) if desired. Brush beef with 1 tablespoon of the dressing; sprinkle with salt and pepper.
Place beef and potatoes on grill. Cover grill; cook over medium heat 8 to 15 minutes, turning once, until beef is desired doneness and potatoes are golden brown. Cut beef into thin slices.
Among 4 plates, divide lettuce, tomatoes and onion. Top with beef and potatoes; drizzle with remaining dressing. Sprinkle with additional pepper if desired.
