Recipes Ingredients Meat & Poultry Beef Recipes Grilled Steak with Potato Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad. Ingredients 1 ½ pounds flank steak ½ cup plus 2 to 3 tablespoons Vinaigrette Olive oil, for grates ¼ cup reduced-fat mayonnaise 2 teaspoons white-wine vinegar ¼ cup lightly packed flat-leaf parsley, finely chopped 2 scallions, minced 1 small garlic clove, minced Coarse salt and ground pepper 4 cups grilled or roasted new potatoes, cut into 1-inch chunks 2 medium heads romaine lettuce (12 ounces each), cut crosswise into ½-inch pieces Directions Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing. Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside. Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad. Cook's Notes Less tender cuts of steak, such as flank steak, should be thinly sliced against the grain. Secure steak with tongs, and use a chef's or carving knife. Slice downward on an angle with long strokes. Rate it Print