Grilled Steak & Potato Salad

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Ingredients

• 1 pound (455 grams) baby Yukon Gold or red potatoes, halved
• 1 large garlic clove, minced
• 1 teaspoon ground cumin
• 2 teaspoons fresh chopped thyme
• 2 teaspoons fresh chopped rosemary
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 1 pound (455 grams) lean flank steak, trimmed
• 6 cups (120 grams) packed mixed greens such as Romaine, baby arugula, baby kale or spinach
• 1 cup (150 grams) cherry tomatoes, halved

Directions

Place potatoes in a medium microwaveable bowl. Cover and microwave 5 minutes or until slightly tender. Cool to room temperature.

Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Reserve remaining dressing for the salad.

Prepare a charcoal fire or preheat grill to high heat. Place grill on grill rack, and coat with cooking spray. Grill steak, 6 minutes on each side for medium, or until desired degree of doneness. Let rest 5-10 minutes before slicing. Grill potatoes 3 minutes on each side or until cooked through and tender.

Arrange greens, tomatoes and potatoes evenly on 4 serving plates. Drizzle evenly with remaining dressing. Cut steak diagonally across grain into thin slices and arrange over salad.

Source: Grilled Steak & Potato Salad – MyFitnessPal 

Image Credit: Grilled Steak & Potato Salad

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