Grilling onions caramelizes their natural sugars and makes them sweeter as well as smoky. Cook the potatoes while you wait for the grill to heat. Serve with sautéed fresh green beans.
1 (1-pound) boneless sirloin steak
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 (1/2-inch-thick) slices red onion
4 green onions
1 pound baking potato, peeled and chopped
1/3 cup reduced-fat sour cream
1/3 cup fat-free milk
2 teaspoons butter
How to Make It
Preheat grill to medium-high heat.
Sprinkle the steak evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Sprinkle red onion with 1/8 teaspoon salt. Coat green onions with cooking spray. Place steak on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices. Grill red onion 5 minutes on each side or until tender. Grill green onions 1 1/2 minutes on each side; cut into 3-inch pieces.
Place potato in a saucepan; cover with cold water. Bring to a boil; cook 10 minutes or until tender. Drain. Return potato to pan; add 1/4 teaspoon salt, sour cream, milk, and butter. Mash to desired consistency. Garnish with 1/4 teaspoon pepper.