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Grilled Steak & Potato Salad

2   garlic cloves, pressed
2   teaspoons dried thyme leaves
1   teaspoon salt
1/4   teaspoon coarsely ground black pepper
1 1/4   pounds boneless beef top sirloin steak, cut 3/4 inch thick
3   tablespoons balsamic vinegar
2   tablespoons olive oil, divided
1   tablespoon Dijon mustard
1 1/2   pounds unpeeled potatoes, cut into 1/2-inch slices
1   medium sweet yellow onion, cut into 1/2-inch slices
2   medium tomatoes, cut into wedges
6   cups torn romaine lettuce
  1. Prepare grill for direct cooking over medium coals. In Small Batter Bowl, combine garlic pressed with Garlic Press, thyme, salt and black pepper; mix well to form a paste. Spread all but 1 teaspoon of the garlic mixture over both sides of steak. Add vinegar, 11/2 tablespoons of the oil and mustard to remaining garlic mixture in batter bowl; whisk until blended and set aside to use as salad dressing.
  2. Cut potatoes into 1/2-inch slices using Crinkle Cutter. Slice onion into 1/2-inch slices using Utility Knife. Brush both sides of potato and onion slices with remaining 1/2 tablespoon of oil.
  3. Place steak, potato and onion slices on grid of grill. Grill steak, uncovered, 13-16 minutes for medium rare (145°F) to medium (160°F) doneness and potato and onion slices 10-12 minutes or until tender, turning steak and vegetables occasionally.
  4. Remove steak and vegetables to Cutting Board. Carve steak crosswise into thin slices. Cut potato and onion slices in half and tomatoes into wedges. Arrange lettuce, steak, potatoes, onion and tomatoes on serving platter; drizzle with reserved dressing. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 60 mg, Carbohydrate 29 g, Protein 25 g, Sodium 510 mg, Fiber 4 g Diabetic exchanges per serving: 2 starch, 3 low-fat meat (2 carb)

Cook's Tips: Two 10-ounce boneless beef top loin steaks, cut 3/4 inch thick, can be substituted for the boneless beef top sirloin steak. Grill, uncovered, 10-12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. When purchasing beef, look for brightly colored red or deep red meat. If it is dull or gray, do not purchase it—it is not at its peak. Beef cuts can be stored in the coldest part of the refrigerator up to 3 days. Either russet or red potatoes work well in this recipe. Sweet, pale yellow onions such as Maui, Vidalia and Walla Walla are best for grilling. These special varieties are characteristically mild in flavor and exceedingly juicy. Choose onions that are evenly shaped with dry, papery skins. Avoid onions with soft spots. Always store onions in a cool, dry place.