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Ingredients
- 4 eggs
- 1/4 c white wine vinegar
- 1/4 c olive oil
- 2 Tbsp prepared horseradish
- 1 lb top sirloin steak, trimmed
- 4 small red-skinned potatoes (10-12 oz)
- 8 oz fresh green beans, trimmed
- 8 oz wax beans, trimmed
- 8 small shallots, halved
- 8 c torn Boston lettuce
- 1 c halved cherry tomatoes
Details
Cooking time 35mins
Preparation
Step 1
Preheat grill to medium-high. Brush grill grate with oil.
Boil eggs in a pot of water, 4 minutes; remove pot from heat. Drain water, cover eggs with cool water, and set aside.
Whisk together vinegar, oil, and horseradish for the marinade in a large bowl; set aside 1/4 cup.
Cut beef into sixteen 1-inch cubes and slice potatoes into 1/2-inch wedges. Add beef, potatoes, beans, and shallots into marinade. Thread 4 beef cubes onto each of four metal skewers, alternating with shallot pieces.
Grill beef and potatoes 3 minutes; turn and baste with reserved 1/4 cup marinade. Grill skewers until potatoes are fork-tender and beef is cooked to medium-rare, 2-3 minutes more. Grill beans in the last 3 minutes.
Divide lettuce among four plates. Top each serving with one skewer, potatoes, beans, and tomatoes.
Peel the eggs; place one over each salad. Serve salad with dressing.
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