Grilled Steak and

Potato Salad


1/3 cup chopped walnuts or pecans

8 cloves garlic

4 (about 11/4 pounds) beef steaks, 3/4-inch thick

8 red new potatoes, halved

11/4 cups Chi-Chi's® Salsa

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

8 cups shredded romaine lettuce

Crumbled blue cheese, if desired


In blender container, combine walnuts and garlic. Process until
smooth. Spread walnut mixture evenly over both sides of steaks. Place
potatoes in saucepan; cover with water. Bring to boil. Reduce heat to
low; simmer 20 minutes or until tender. Drain. Over medium-hot coals,
grill steaks and potatoes 10 minutes on each side or until potatoes
are well browned and steaks are medium doneness. In small bowl,
combine salsa, vinegar, oil and mustard. Arrange lettuce on 4 dinner
plates. Place steak and potatoes on lettuce. Serve with dressing.
Sprinkle with blue cheese, if desired. Serves 4.