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Name: Grilled Meats And Tucks Potato Salad
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Juice of 1/2 lemon; 1 tb Garlic chopped; 1 Red bell pepper; sliced; 1/4 c olive oil; 1 Red onion; sliced; (or any other steak of; 3 Garlic; 1/4 c Balsamic vinegar; 1 ts Dry mustard or Dijon mustard; 1 lb Beef sirloin steak; 1 lb Boneless skinless chicken; salt and pepper to taste; 1 lb Sausage; 8 sm New potatoes or Yukon Gold; 1/2 c Chopped parsley

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INGREDIENTS

Juice of 1/2 lemon
1 tb Garlic ; chopped
1 Red bell pepper; sliced
1/4 c olive oil
1 Red onion; sliced
(or any other steak of
3 Garlic
1/4 c Balsamic vinegar
1 ts Dry mustard or Dijon mustard
1 lb Beef sirloin steak
1 lb Boneless skinless chicken
salt and pepper ; to taste
1 lb Sausage
8 sm New potatoes or Yukon Gold
1/2 c Chopped parsley

Servings

INSTRUCTIONS

Cut small slits in the beef and insert individual cloves of garlic to roast in the beef. Place beef on medium-heat grill. Grill until desired doneness, about 7 to 8 minutes per side for medium-rare. Cook chicken and sausage thoroughly, about 5 minutes per side for the chicken, and a little longer for the sausage. For Tucks Potato Salad, parboil slices of potatoes (boil for 4 to 5 minutes) then place on grill. Add sliced red pepper and sliced onion to grill. In a bowl, mix balsamic vinegar and chopped garlic, then add lemon juice and mustard. Slowly add olive oil to the mixture, whisking vigorously to emulsify oil. Remove vegetables from the grill and dice; place in a bowl. Add chopped parsley. Combine the mustard and olive oil mixture to the vegetables and mix. Add salt and pepper to taste. Serves 6. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Grilled Meats And Tucks Potato Salad

Juice of 1/2 lemon 
1 tb Garlic chopped
1  Red bell pepper; sliced 
1/4 c olive oil 
1  Red onion; sliced 
  (or any other steak of 
3  Garlic 
1/4 c Balsamic vinegar 
1 ts Dry mustard or Dijon mustard 
1 lb Beef sirloin steak 
1 lb Boneless skinless chicken 
  salt and pepper to taste
1 lb Sausage 
8 sm New potatoes or Yukon Gold 
1/2 c Chopped parsley

Cut small slits in the beef and insert individual cloves of garlic to roast  in the beef. Place beef on medium-heat grill. Grill until desired doneness,  about 7 to 8 minutes per side for medium-rare. Cook chicken and sausage  thoroughly, about 5 minutes per side for the chicken, and a little longer  for the sausage. For Tucks Potato Salad, parboil slices of potatoes (boil  for 4 to 5 minutes) then place on grill. Add sliced red pepper and sliced  onion to grill. In a bowl, mix balsamic vinegar and chopped garlic, then  add lemon juice and mustard. Slowly add olive oil to the mixture, whisking  vigorously to emulsify oil. Remove vegetables from the grill and dice;  place in a bowl. Add chopped parsley. Combine the mustard and olive oil  mixture to the vegetables and mix. Add salt and pepper to taste. Serves 6.    Recipe Source: Home & Garden TV -- Home Grown Cooking    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 6 servings

Calories: 530
Calories from Fat: 327 (62%)

Amt Per Serving		% DV

	Total Fat 36.3g	48 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 1.7g
Cholesterol 152.8mg		47 %
Sodium 613.3mg		21 %
Potassium 646.4mg		17 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.4g
Protein 45g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 530

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