Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
1-1/4 lbs. red potatoes, cut into 2 inch chunks
2 tsps. olive oil
4 skewers
2 plum tomatoesraw, seeded and diced
3-1/2 Tbsps. oil cured black olives, pitted and coarsely chopped
1 small lemon, peel grated, 2 tsp. juice reserved
1 Tbsp. plus 1 tsp. parsley, chopped
1-1/4 tsps. unseasoned meat tenderizer
1 tsp. lemon pepper seasoning
4 ribeye steaks, about 8 oz each
Instructions
Prepare grill. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers. Combine tomatoes, olives, lemon peel, lemon juice, parsley and salt and pepper to taste in a bowl and set aside.
Combine meat tenderizer and lemon pepper in a bowl. Rub lemon pepper mixture into both sides of steak. Grill steaks 4-5 minutes per side for medium done meat. Place skewered potatoes on grill after steaks have been cooking 5 minutes. Grill potatoes until lightly browned and heated through, turning occasionally. Arrange steaks and potatoes on plates. Spoon tomato mixture over potatoes and serve.
