Grilled meats and tuck's potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef sirloin steak |
| (or any other steak of choice) | ||
| 1 | pounds | Boneless skinless chicken breasts |
| 1 | pounds | Sausage |
| 3 | Garlic cloves | |
| === FOR TUCK'S POTATO SALAD === | ||
| 8 | smalls | New potatoes or Yukon Gold |
| 1 | Red bell pepper; sliced | |
| 1 | Red onion; sliced | |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Chopped garlic |
| Juice of 1/2 lemon | ||
| 1 | teaspoon | Dry mustard or Dijon mustard |
| ¼ | cup | Olive oil |
| ½ | cup | Chopped parsley |
| Salt and pepper; to taste | ||
Directions
Cut small slits in the beef and insert individual cloves of garlic to roast in the beef. Place beef on medium-heat grill. Grill until desired doneness, about 7 to 8 minutes per side for medium-rare. Cook chicken and sausage thoroughly, about 5 minutes per side for the chicken, and a little longer for the sausage. For Tuck's Potato Salad, parboil slices of potatoes (boil for 4 to 5 minutes) then place on grill. Add sliced red pepper and sliced onion to grill. In a bowl, mix balsamic vinegar and chopped garlic, then add lemon juice and mustard. Slowly add olive oil to the mixture, whisking vigorously to emulsify oil. Remove vegetables from the grill and dice; place in a bowl. Add chopped parsley. Combine the mustard and olive oil mixture to the vegetables and mix. Add salt and pepper to taste. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@...
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