Steaks and Potato Salad

Steaks and Potato Salad

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Dad's Garlic T-Bone Steaks

Lucy Greer, Greer's Market


2, 1¼ inch thick T-Bone Steaks

2 tbsp. fresh parsley, chopped fine

5 cloves garlic, chopped fine

zest of 1 lemon

5 tbsp. olive oil

1 tbsp. kosher salt

1 tsp. ground black pepper

Combine parsley, garlic, lemon zest, olive oil, salt, and pepper in a small bowl, set aside.

Remove steaks from the refrigerator and rub each with parsley mixture on both sides.

Allow steaks to sit at room temperature for at least 30-40 minutes prior to grilling. You

may also rub mixture on steaks and refrigerate over night.

Pre-heat grill to medium high heat. Sear on both sides, 2-3 minutes per side. Move steaks

to a spot on the grill with medium heat to finish cooking, about 5-10 minutes. 140-145º

internal temperature for medium degree of doneness.

Remember to allow steaks to rest 5-10


Baked Potato Salad

Lucy Greer, Greer's Market


2½ lbs. russet potatoes, cooked, peeled, and diced

6 slices bacon, cooked and crumbled

3 green onions, sliced thin

1 cup shredded cheddar cheese

1 cup mayonnaise

1 cup sour cream

2 tsp. red wine vinegar

2 tsp. course ground mustard

½ tsp. celery seed

½ tsp. ground black pepper

1 tsp. kosher salt

Place potatoes, bacon, green onions, and cheese in a large mixing bowl. In another bowl

combine the remaining ingredients and mix well. Add the dressing to the potatoes and stir

to combine. Serve at this point or chill in the refrigerator before serving.

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