Hot-Off-The-Grill Beef Salad

• FOR THE SALAD:
• 4 whole Baby Potatoes
• 1/4 cups Butter
• 1 Tablespoon Seasoning (I Use Mrs. Dash Table Blend)
• 1 whole Red Pepper
• Olive Oil
• 8 ounces, weight Beef Sirloin
• Salt And Pepper
• Beef Spices, To Taste (I Use Mrs. Dash)
• 4 cups Mixed Greens
• FOR THE DRESSING:
• 1/2 cups Mayonnaise
• 2 Tablespoons Agave
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Milk
• 2 teaspoons Lemon Juice
• 1/4 teaspoons Coriander

1. Cut the baby potatoes into thin wedges. Melt the butter in the microwave for a few seconds and add the seasoning to it. Blend well. Dump the herb butter onto the potatoes, coating them all. Place the baby potatoes onto a baking tray and bake until done, about 30 minutes. Remove, drain on a kitchen towel and set aside to cool.
2. While the potatoes are cooking, slice the red pepper and drizzle with olive oil. Grill on the BBQ until done and set aside. Season the beef with salt, pepper and beef spices (I prefer Mrs Dash) and place on the hot grill. Keep an eye on the beef because the salad calls for the steak to be medium rare. When the beef and red peppers are done, remove and slice. Set aside.
3. Whisk the dressing ingredients together in a bowl and set aside.
4. Assemble the salad using the mixed greens, beef, red peppers and potato wedges. Drizzle the agave mustard dressing over and serve.

salad, potatoes, ubc, red pepper, olive oil, sirloin, salt, mixed greens, dressing, mayonnaise, dijon mustard, milk, lemon juice, ubc

Taken from tastykitchen.com/recipes/salads/hot-off-the-grill-beef-salad/ (may not work)