Grilled Steak and Potato Salad With Garlic Cheese Rolls

By samara72

Ingredients

• Grilled Steak and Potato Salad
• 1 lb skirt steak
• 1/2 teaspoon beef seasoning blend
• 1 (20-ounce) bag refrigerated diced potatoes with onions
• 2 tablespoons herb garlic butter
• 1/4 teaspoon herb-seasoned salt
• 1/3 cup light creamy peppercorn salad dressing
• 2 tablespoons cooked bacon pieces
• 1 bag baby lettuce blend (6–8 ounces)
• Garlic Cheese Rolls
• 6 ounces part-skim mozzarella cheese
• 8 Bakery potato rolls
• 4 teaspoons herb garlic butter, divided
• 1 (24x12-inch) sheet aluminum foil

Details

Servings 4

Preparation

Step 1

1. Preheat grill. Sprinkle both sides of steak with beef seasoning; set aside (wash hands).
2. Combine potatoes, butter, and seasoned salt in microwave-safe bowl; cover and microwave on HIGH 5–7 minutes or until tender.
3. Place steak on grill (wash hands); close lid (or cover loosely with foil). Grill 5–7 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.) Remove steak from grill; let stand 5 minutes.
4. Stir salad dressing and bacon into potatoes until evenly coated. Arrange lettuce on serving platter; top with potato salad. Cut steak diagonally, against the grain, into thin 1/8-inch-thick slices. Arrange steak slices over salad and serve.

1. Preheat oven to 450°F. Cut cheese into 3/4-inch cubes. Cut a deep X into each potato roll; pull rolls open slightly.
2. Place one cube of the cheese into opening of each roll; top cheese with 1/2 teaspoon of the butter.
3. Push rolls closed and place in center of foil. Bring up foil sides; then double-fold top and ends to seal the package. Bake 15 minutes or until cheese melts. Serve.