Andy and I have been grilling different cuts of steaks to decide which one we prefer. Two weeks ago we tried rib-eye and really liked it. Tonight we had New York strip, which is my favorite. For sides we had grilled corn on the cob, Grilled Potato Salad, and Stuffed Plum Tomatoes. Can you say, "It's summer!"? We used Montreal steak seasoning on the steak, and then Andy grilled them and the corn. The potato salad recipe is my version of one that ran in SL last June. I used the grill pan to cook the potato slices (this way you don't have to worry about them falling through the grill grate). Enjoy!
Grilled Potato Salad
4 red potatoes, thinly sliced
Ground red pepper
4 bacon slices, chopped and cooked
1/3 cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1. Drizzle olive oil on grill pan, and heat. Place potato slices on hot pan, and grill until done and browned on both sides. Remove from pan, and sprinkle with red pepper and next 2 ingredients to taste. Toss potato slices with bacon. Combine mayonnaise and next 2 ingredients. Toss with potato mixture.