We had a wonderful vacation in Hawaii, but it's nice to be home! For dinner tonight, I used my grill pan to make top round steak and an awesome potato salad recipe that will be in the June issue of Southern Living. When the recipe is published, I'll post a link to it. It combines two of my favorite things—potatoes and bacon. You'll have to try it! Be warned: This is going to be my go-to dish for summer cookouts. It may replace last year's Blue Cheese Coleslaw.The steak was so simple. I sprinkled both sides with grill seasoning and cooked it for about 2 minutes on each side. For the asparagus, I drizzled it with olive oil, and sprinkled it with salt and pepper. Then I grated the zest from 1 lemon over the top and squeezed lemon juice over it. I baked it at 400° for 15 minutes.
Grilled Potato Salad
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