Grilled Meat And Potatoes Salad Food

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED MEAT AND POTATOES SALAD

Steps:

• Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 3 hours to marinate.
• Heat greased grill to medium heat. Place potatoes in center of large sheet of heavy-duty foil. Bring up foil sides. Drizzle remaining dressing over potatoes. Fold to make packet. Remove steak from marinade; discard marinade.
• Grill steak and potato packet 8 min. on each side or until steak is medium doneness (160°F) and potatoes are tender. Remove from grill. Let steak stand 5 min.
• Cut steak across the grain into thin strips. Add to salad greens in large bowl along with the tomatoes, onions and potatoes; mix lightly.

GRILLED POTATO SALAD

Steps:

• For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
• For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

MEATLOAF KEBABS WITH GRILLED POTATO SALAD

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Stir together the adobo sauce, 1/2 cup of the ketchup, 2 tablespoons of the Worcestershire sauce and half the lemon juice; set aside.
• Gently mix together the ground beef, egg, breadcrumbs, onions, the remaining 2 tablespoons ketchup and 1 tablespoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide into 8 equal portions. Take 1 portion in the cup of your hand. Wrap and shape the meat around a skewer to form a 5-inch log of even thickness, centered on the skewer. Repeat with the remaining 7 portions of meat. Refrigerate the kebabs to let them firm up a little, about 15 minutes.
• Meanwhile, place the potatoes in a microwave-safe bowl, and cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the potatoes are cooked through, about 7 minutes in a 1,100-watt oven. Let the potatoes cool for a few minutes, then toss with the oil, 1/2 teaspoon salt and a few grinds of pepper. Thread them, cut-sides facing out, on the remaining 4 skewers; reserve the bowl.
• Cook the potatoes on the grill until you see grill marks and charring in places, about 2 minutes per side. Slide the potatoes off the skewers back into the bowl. Toss with the remaining lemon juice and the scallions. Add more oil if the potatoes look too dry.
• Brush the 8 kebab skewers with oil, and place them on the grill. Cook for 2 minutes on one side, then flip. Brush some of the ketchup glaze on the grilled side. After 2 minutes, flip the skewers again. Continue brushing and flipping every minute or so until the meat is no longer pink inside and is cooked through, 4 to 6 minutes total. Divide the skewers and potato salad among 4 plates, and serve.

GRILLED POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GRILLED STEAK AND POTATO SALAD

Steps:

• FIRST, MAKE MUSTARD VINAIGRETTE:.
• Combine first 3 ingredients in a small bowl.
• Slowly whisk in olive oil until well blended, and add sea salt and pepper.
• Store in an airtight container.
• MAKE STEAK & POTATOES:.
• Preheat oven to 400°F.
• Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
• Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
• Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
• Spread in a single layer on a rimmed baking sheet.
• Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
• Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
• Season steak on both sides with sea salt.
• Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
• Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
• Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
• Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
• Divide evenly onto plates.
• Serve warm.

GRILLED POTATO SALAD

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

GRILLED GERMAN POTATO SALAD

Steps:

• Place potatoes in a pot of cold salted water and bring to a boil.
• Cook until tender, peel and cube.
• In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
• Add potatoes, bacon, celery and onion and toss thoroughly.
• Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
• Grill over medium hot coals, 20 minutes turning once.

GRILLED STEAK WITH POTATO SALAD

Steps:

• Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
• Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
• Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.

GRILLED ONION POTATO SALAD

Steps:

• Heat grill.
• Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
• Place onion on grill and cook 4-5 minutes per side or until brown and tender.
• Let onion cool and then chop.
• Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
• When cool enough to handle, peeled and cut into 3/4 inch pieces.
• In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
• Whisk in mayo, salt and pepper.
• Stir in onions.
• Add potatoes to bowl, stir and then add celery.
• Stir gently.
• Cover and refrigerate for several hours before serving.

GRILLED GREEK POTATO SALAD

Steps:

• Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
• Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
• Place in a large bowl. Add the remaining ingredients; toss to coat.
• Serve salad warm or cold.

GRILLED POTATO SALAD

Steps:

• Throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill!
• In a large bowl, toss the potatochunks with half of the olive oil.
• Place on your grill (heat should be low to medium.) Cook for approximately 15 minutes, turning with tongs, until potatoes are tender.
• Remove from grill and cool to room temperature.
• Meanwhile, mix remaining ingredients except remaining olive oil in a large bowl.
• Add remaining olive oil and whisk to make a dressing.
• Add cooled potatoes; toss to mix.