Directions:
Remove steaks from package, pat the excess liquid off with a paper towel, rub with a tablespoon of oil, season on all sides with Montreal Steak Seasoning, or your favorite steak seasoning. I season heavily, you can do as much or as little as you like. Set aside on counter for about 20 to 30 minutes.
Add a pinch of salt of your tomatoes and toss and let them sit while you cook, this helps them "macerate" and makes a nice little juice that adds flavor to the salad.
Drain your can of potatoes and slice the whole potatoes in half, lengthwise. Add them to a few sheets of layered foil. Add the two tablespoons of butter and a tablespoon of the oil you choose to use. Season to your liking with the pepper, garlic and onion powders, parsley and lemon pepper. If i was measuring it would be about 1/4 teaspoon of each. I don't use salt, as these canned potatoes are packed in sauce. Wrap the foil tightly with just a small open space for venting.
Heat your grill to high about 400 degrees, place the potato packet on the grill at indirect heat, meaning not over a direct flame. This will grill for about 10 minutes before you add your steaks. Then they will continue to grill while your steak cook.
In a jar or salad dressing mixing bottle, add your A1 Steak sauce to the garlic vinaigrette and shake or blend well.
Add your steaks to the grill and grill for about 4 to 6 minutes on each side depending on thickness of meat. Mine were about 1/2 inch thick and I like medium to medium rare so I grilled for about 5 min each side.
When the steaks have grilled on both sides, remove from grill, loosely wrap in foil and rest for 10 minutes.
I carefully open the potatoes and place them flat side down on the grill for just a minute or two to get some grill marks, then add them back to the foil packets to soak in the butter and flavors. You can skip this step. The potatoes come out of the can already cooked so you are just infusing flavor and I like to add some texture by grilling.
When the steaks have rested, i cut them into thicker slices.
Add your lettuce and spinach to a large bowl, add the tomatoes, onions, top with steak and the potatoes, add the blue cheese (yes you can use another cheese) top with croutons, do not add dressing until right before serving as it will wilt the salad as it sits. This is if you're serving at a party. You can also serve it as a "build your own" salad with all the options laid out like a mini salad bar.
If you have kids and they dont eat salad, they can just eat the meat and potatoes cut up.
I serve this with warmed garlic knots or garlic bread.
I await your comments! Enjoy!
