Simply Great Steak with Grilled Fries
A superior steak for grilling needs to be an inch or more thick to provide the right combination of seared surface and juicy interior. Keep the smaller, more tender tip of the steak angled away from the hottest part of the fire to prevent it from cooking too quickly. To test for doneness, cut into the steak with the tip of a knife and peek, or insert an instant-read thermometer into the side of the steak--medium rare will register 145°. If you have a large enough grill, start grilling the potatoes with the steak so everything will be done at the same time. Otherwise, tent the beef with foil to keep it warm.
Recipe by Cooking Light May 2003
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Credit:
Karry Hosford
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Ingredients
Directions
Nutrition Facts
Per Serving:
446 calories; calories from fat 29%; fat 14.6g; saturated fat 5.1g; mono fat 6.6g; poly fat 0.7g; protein 33.1g; carbohydrates 45g; fiber 5.5g; cholesterol 79mg; iron 6.6mg; sodium 898mg; calcium 47mg.