"Guilt Free and Gourmet" Steak & Potatoes

Grilled NY Striploin, Potato Salad with Olives and Roasted Red Peppers and Grilled Zucchini with Kalamata Olives and Mint

Who said you have to feel stuffed after a nice steak with a couple of side dishes? We grilled off a 6oz (well trimmed) NY Striploin and paired it with a Mediterranean potato salad and zucchini and felt great afterwards. The key is portion control, and cutting out the high cal/high fat components that will give you that bloated "I just want to lay down" feeling.

Potato Salad with Olives and Roasted Red Peppers

Here's a guilt-free potato salad with no globs of heavy mayo to weigh you down. Mix up a sherry vinaigrette, then toss in the warm potato slices. Let them sit a few minutes before adding some chopped kalamata olives, roasted red peppers and Italian flat leaf parsley. You'll feel like you're having dinner in the Mediterranean! You can do the potato slices in a grill pan, but for maximum flavor you'll want to do them outside on the BBQ.

Potato Salad with Olives and Peppers

(Adapted from Gourmet Magazine)

Ingredients

3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small (2-inch) boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3 cup fresh flat-leaf parsley leaves
1/3 cup pitted brine-cured black olives, halved

Preparation

Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil. Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

Grilled Zucchini with Black Olives and Mint

The mint in my herb garden is just starting to come in, so I was eager to try it out for the first time this year. I grilled some zucchini and tossed it with chopped black olives and the fresh mint. Wow, what a great combination of flavours. It's very buttery (zucchini), bright (mint) and savory (olives) at same time. You've gotta give this one a try!

Grilled Zucchini with Black Olives and Mint

(Adapted from Gourmet Magazine)

Ingredients

1/2 cup chopped Kalamata or other brine-cured black olives

1 1/2 pounds zucchini (about 3 large)

2 to 3 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons coarsely chopped fresh mint leaves

1 tablespoon fresh lemon juice

Preparation

Prepare grill.

Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste.

Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.