T-Bone Steak and Summer Potato Salad

Serves 4
Prep Time 20 min
Cook Time 45 min
Print Recipe
A great recipe for a summer’s night. Make sure to add the pickled jalapenos to your potato salad for some extra heat!

Ingredients

  • Steak

    • 4 T-Bone steaks, 8-10 oz each (225-285 g)

  • Steak marinade - Makes approximately 325 ml

    • ½ cup (125 mL) soy sauce
    • ⅓ cup (75 mL) olive oil
    • ¼ cup (60 mL) balsamic vinegar
    • 2 tbsp (30 mL) Dijon mustard
    • 2 tbsp (30 mL) Worcestershire sauce
    • 1 large garlic clove, grated

  • Summer potato salad

    • 2 lbs (1 kg) tri-coloured mini potatoes, halved
    • 4 eggs
    • 1 tbsp (15 mL) olive oil
    • 1 tbsp (15 mL) butter
    • 2 small white onions, thinly sliced
    • 2 tbsp (30 mL) thyme leaves
    • ⅓ cup (75 mL) chopped dill
    • ⅓ cup (75 mL) mayonnaise
    • 2 dill pickles, thinly sliced
    • 1 tbsp (15 mL) pickled jalapeno peppers, finely chopped
    • 1 tbsp (15 mL) pickled jalapeno liquid, or to taste
    • 4 tsp (20 mL) salt
    • Pinch black pepper, cracked

  • Pickled jalapeno peppers - Makes 1 cup

    • 1 cup (250 mL) jalapeno peppers, thinly sliced
    • ¼ cup (60 mL) granulated sugar
    • ¼ cup (60 mL) white wine vinegar
    • ¼ cup (60 mL) water
    • 1 tsp (5 mL) salt

Instructions

  • Steak

    • Step 1

      Lay steaks in a single layer in a shallow dish. Spoon marinade over to cover both sides, and let sit at room temperature for 30 minutes.

    • Step 2

      Preheat grill to medium high.

    • Step 3

      When ready to serve, remove steaks from marinade (discarding marinade) and barbeque, turning occasionally, about 4 minutes per side for medium rare doneness. Transfer to a plate, tent with foil, and let rest.

    • Step 4

      Serve with Summer Potato Salad.

  • Steak marinade

    • Step 1

      Step One: Stir all ingredients together. Pour into an airtight container, refrigerate and use within 2 weeks.

  • Summer potato salad

    • Step 1

      Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.

    • Step 2

      Cook eggs to just under hard boiled. Let cool; peel, quarter and set aside.

    • Step 3

      In a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to 1 plate and let cool slightly.

    • Step 4

      In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapenos, pickled jalapeno liquid, and salt. Gently fold in potatoes, onions and eggs. Season to taste with black pepper and serve immediately.

  • Pickled jalapeno peppers

    • Step 1

      Place jalapenos in a small bowl.

    • Step 2

      In a medium saucepan, combine sugar, wine, vinegar, water and salt. Bring to a boil over medium heat and cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Pour hot pickling liquid over jalapenos, cover and refrigerate for at least 24 hours before using.

Nutrition Facts

Per serving
Calories975
Fat61 g
Saturated Fat18 g
Trans Fat0 g
Carbohydrate43 g
Fibre5 g
Sugars4 g
Protein58 g
Sodium3232 mg