Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinaigrette

  2. 1-1/2 lb. boneless sirloin steak

  3. 1 pound fingerling potatoes, halved lengthwise

  4. 1/2 cup melted butter

  5. 1/4 tsp. pepper

  6. 1 tsp. finely chopped garlic

Instructions Jump to Ingredients ↑

  1. Place vinaigrette and steak in zip lock bag; seal bag, turn bag to coat steak and place in 13x9" pan. Marinate steak in refrigerator while preparing potatoes.

  2. Meanwhile, place quartered potatoes in saucepan and cover with water. Bring to a boil, then reduce heat, cover, and cook for 12-15 minutes until potatoes are almost tender. Combine butter, pepper, and garlic in small bowl.

  3. Place steak on grill and cook, basting with vinaigrette, for 10 minutes. Turn steak and brush with vinaigrette. Add potatoes to grill and brush with seasoned butter. Cook potatoes for 5 minutes, then turn, brush with butter, and cook for 5 minutes longer. By this time potatoes will be done and steak will be cooked to medium. Remove from grill, let steak stand, covered, 4 minutes before slicing.

  4. To cook on the stovetop, use one pan for steaks and another for the potatoes. Cook as directed for the same times.

  5. Calories: 410 Fat: 23 grams Sodium: 340 mg Carbs: 23 grams


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