Grilled Potato Salad

2 lbs. boneless beef top sirloin steak, cut 1-inch thick
1/2 tsp. lemon pepper
2 lbs. fresh spinach or leaf lettuce, washed
2 lbs. small red or white potatoes
2 red or green bell peppers, cut into 2-inch squares
1/4 cup olive oil, divided
2 tsp. Dijon-style mustard
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 green onions, minced
fresh parsley, finely chopped

Prepare medium-hot coals in grill.

Wash and dry potatoes. Cut any that are larger than 2-inches in diameter in half.

In a medium bowl, toss the potatoes and bell pepper with 2 Tbsp. of the olive oil. Thread on skewers or place directly on the grill 4-6 inches above the coals.

Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15-20 minutes.

Meanwhile, in a small bowl combine mustard, vinegar, salt and pepper. Whisk in remaining olive oil until well blended.

Toss warm potatoes, peppers, minced green onions and torn salad greens in dressing. Sprinkle with chopped parsley and serve.

Notes: If using wooden skewers, soak in water for 30 minutes before using to avoid burning.

You may want to precook the potatoes in the microwave before grilling. Pierce the potatoes and microwave on high for 4-5 minutes.

Servings: 8
Source: Texas Beef Council