Grilled Steak & Yukon Gold Potato Salad

From: Chef Seth Bixby-Daugherty, Minneapolis, MN. Yield: 12 servings.

3 Roma tomatoes, sliced ½" thick

3 Yukon Gold potatoes, sliced ½" thick

½ cup olive oil

3 shallots, minced

5 cloves garlic, minced

to taste, salt and pepper

1 lb., 8 oz. beef tenderloin steaks

to taste, salt and pepper

60-72 basil leaves

12 large hard-cooked eggs, sliced

24 oz. house or favorite salad dressing

Marinate tomatoes and potatoes in mixture of olive oil, shallots, garlic and salt and pepper, to taste, for 30-60 minutes. Remove from marinade. Grill potatoes until done and tomatoes until slightly charred.

Season steaks with salt and pepper to taste, then grill to desired doneness and cool slightly. Thinly slice.

To serve: Arrange 5-6 basil leaves in circular fashion on a lunch plate. Shingle about 2 oz. beef slices, 1.7 oz. egg slices, 1 oz. potatoes and 1 oz. tomatoes over basil.

Serve each salad with 2 oz. dressing.