Perfect Potato and Meat Salad

This simple recipe can be cooked on an ordinary grill too - just double the cooking time.

INGREDIENTS:

• 1/2 cup Italian salad dressing
• 1 lb. boneless beef sirloin steak
• 1 lb. new potatoes, cut in quarters
• 10 oz. pkg. mixed salad greens
• 2 cups grape tomatoes
• 1 cup Italian salad dressing
• 1/4 cup grated Parmesan cheese

PREPARATION:

In zip lock plastic bag, combine 1/2 cup salad dressing and steak. Seal bag and refrigerated 1-2 hours. When ready to eat, grill new potato quarters on George Foreman two sided grill until tender and browned, about 5-6 minutes.

Set aside.

Remove steak from marinade, discard marinade, and grill steak on two sided grill 5-9 minutes until desired doneness. Cover and let sit for 5 minutes. Meanwhile, combine salad greens, grilled potatoes, and grape tomatoes in large bowl. Slice steak thinly across grain and add to salad. Drizzle with 1 cup Italian salad dressing and serve. 4 servings(Source: Linda Larsen - About)

Grilled Steak Recipe Using George Foreman Grill

Serve this flavorful steak main dish recipe with a green salad, some chewy french bread, and a melon salad.

INGREDIENTS:

• 1/4 cup finely chopped onion
• 2 Tbsp. brown sugar
• 3 Tbsp. oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grated ginger root
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 1 lb. top round beef steak
• 1/2 pound cremini mushrooms

PREPARATION:

Combine all ingredients except steak in a zip lock plastic bag. Slice steak into 1/2" thick slices. Add steak slices to bag, seal bag, and turn to coat. Place bag in bowl or pan, cover, and refrigerate at least 6 hours.

Drain steak slices. Thread steak strips onto 6 skewers along with mushrooms and grill on George Foreman two sided grill for 3-5 minutes until desired doneness. Or, grill on outdoor grill for 7-12 minutes, turning often and brushing frequently with marinade, until steak is desired doneness and mushrooms are tender. 4 servings (Source: Linda Larsen - About)

Grilled Sirloin Steak and Corn Salad

You could substitute any kind of cheese or vegetables you'd like in this easy and elegant main dish salad recipe. In the summer, grill outside and use fresh corn cut from the cob. In the winter, pull out your dual-contact indoor grill and use frozen corn. Yum.

INGREDIENTS:

• 1 lb. boneless sirloin steak
• 2 Tbsp. vinaigrette Italian salad dressing
• 3 ears fresh corn OR 3 cups frozen corn, thawed and drained
• 1/2 cup sliced green onions
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup sliced mushrooms
• 1 cup cubed Havarti cheese
• 1/2 cup creamy Italian salad dressing

PREPARATION:

Brush steak with vinaigrette salad dressing and let stand for 15 minutes. If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.

In large bowl, combine corn, onions, peppers, mushrooms, and cheese with creamy Italian salad dressing and toss to combine.

Grill steak using George Foreman Grill on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings

Nutritional Content:

Calories: 327
Fat: 16 grams
Vitamin A: 25% DV
Vitamin C: 83% DV
Iron: 20% DV

Source: Linda Larsen - About

That's it guys! I hope this is going to be fin for you and your family. Dont forget to bookmark George Foreman Grill Recipes Blog!