T-Bone Steak & Summer Potato Salad
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Ingredients
Steak
4 T-Bone Steaks (8-10 oz)
Steak Marinade
1/2 cup soy sauce
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
1 garlic clove, grated
Summer Potato Salad
2 lb tri-coloured mini potatoes, halved
4 egg
1 tbsp olive oil
1 tbsp butter
2 white onions, thinly sliced
2 tbsp thyme leaves
1/3 cup chopped dill
1/3 cup mayonnaise
2 dill pickles, thinly sliced
1 tbsp pickled jalapeno peppers, finely chopped
1 tbsp pickled jalapeno liquid
black pepper to taste
Nutritional Facts
Amount Per Serving
975 Calories
Fat
61 g
Saturated fat
18 g
Sodium
3232 mg
Protein
58 g
Fibre
5 g
Carbohydrate
43 g
Directions
Steak
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Lay steaks in a single layer in a shallow dish. Spoon marinade over to cover both sides, and let sit at room temperature for 30 minutes.
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Preheat grill to medium high.
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When ready to serve, remove steaks from marinade (discarding marinade) and barbeque, turning occasionally, about 4 minutes per side for medium rare doneness. Transfer to a plate, tent with foil, and let rest.
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Serve with Summer Potato Salad.
Marinade
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Step One: Stir all ingredients together. Pour into an airtight container, refrigerate and use within 2 weeks.
Potato salad
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Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
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Cook eggs to just under hard boiled. Let cool; peel, quarter and set aside.
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In a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to 1 plate and let cool slightly.
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In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapenos, pickled jalapeno liquid, and salt. Gently fold in potatoes, onions and eggs. Season to taste with black pepper and serve immediately.