Sizzling Steak and Potato Salad


  • 2 beef sirloin tip center steaks (cut 1 inch thick)
  • 1 cup salad dressing or vinaigrette (divided)
  • 2 large russet or baking potatoes (cut lengthwise into eighths)
  • 2 medium zucchini and/or yellow summer squash (cut lengthwise in half)
  • 6 cups romaine lettuce (chopped)


Place beef steaks and ¼ cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange potatoes and squash around steaks. Grill beef, covered, 11-13 minutes (over medium heat on preheated gas grill, 13-15 minutes) for medium rare (145° F) doneness, turning occasionally. (Do not overcook steak.) Grill potatoes 13-15 minutes (gas grill times remain the same) and squash 7-10 minutes (gas grill times remain the same) or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.

Carve steak into thin slices; season with salt, as desired. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.

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