3 lbs. of red potato steamed and cut into quarters 2 ½ pound Filet, seasoned with salt and pepper 1 red pepper sliced 3 stalks of chopped scallions Salt and pepper for steak and potatoes ¼ teaspoon garlic powder
Dressing: ¼ cup of Dijon mustard ¼ cup of apple cider vinegar ¼ cup extra virgin olive oil Salt and pepper Sprinkle cayenne
Steam red bliss potatoes, then cut into quarters placing them into a large mixing bowl. Add salt, pepper, garlic powder and red peppers and coat potatoes with EVOO and mix. Next place the potatoes and peppers on a lined sheet pan and place on a pre-heated grill. Take the seasoned steak and place on the grill. About 4 to 5 minutes on each side or until temp to 120 degrees. (Keep in mind that when you add steak to hot potatoes it will cook some more, so don’t kill it on the grill.) Rest for 10 minutes. Make dressing for the potatoes during this time. Check the potatoes and turn over. Slice thin the cut steak into 3rds ( you can cut it in 1/2 chunks I like my steak thin). Place the grilled potatoes and peppers back in the bowl and add dressing in slowly. Coat to your preference. (I do not like a lot of dressing so I reserve some and bring it to the table.) Add in steak, coat completely then put salad in a serving dish. Sprinkle with scallions. YUM! This yield about 4 to 6 people and takes about 40 minutes start to finish.