GRILLED SIRLOIN AND POTATO SALAD DINNER

1 1/4 lbs. red potatoes, cut into 2 inch chunks
2 tsp. olive oil
4 skewers
2 plum tomatoes, seeded and diced
3 1/2 Tbsp. oil cured black olives, pitted and coarsely chopped
1 small lemon, peel grated, 2 tsp. juice reserved
1 Tbsp. plus 1 tsp. parsley, chopped
salt and pepper (to taste)
1 1/4 tsp. unseasoned meat tenderizer (optional)
1 tsp. lemon pepper seasoning
4 sirloin steaks, about 4 oz. each

Prepare grill.

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers.

Combine tomatoes, olives, lemon peel, lemon juice, parsley and salt and pepper to taste in a bowl and set aside.

Combine meat tenderizer and lemon pepper in a bowl. Rub lemon pepper mixture into both sides of steak.

Grill steaks 4-5 minutes per side for medium done meat. Place skewered potatoes on grill after steaks have been cooking 5 minutes.

Grill potatoes until lightly browned and heated through, turning occasionally.

TO SERVE:
Arrange steaks and potatoes on plates. Spoon tomato mixture over potatoes and serve.

Servings: 4