Ingredients

1/2 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 beef top steak or 2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 1 3/4 pounds)
12 red-skinned new potatoes, cut in half (about 1 pound)
8 cups Boston, leaf or romaine lettuce leaves (about 10 ounces)
1 cup red or yellow cherry tomatoes, cut in half
1 cup pitted green and ripe olives
6 ounces blue cheese, cut in chunks

Directions

Combine first 7 ingredients. Place steak and 1/3 cup lemon mixture in food-safe plastic bag or container with tight lid; turn steak to coat. Marinate in refrigerator 6 hours or overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

Thread potatoes onto four 12-inch metal skewers, leaving small spaces between pieces. Brush with 1 tablespoon reserved marinade. Remove steak from marinade; discard marinade. Place steak on grate over medium-hot, ash-covered coals; arrange potato skewers around steak. Grill potatoes, uncovered, 10-12 minutes or until tender, turning occasionally. Season with salt to taste. Grill steak 16-18 minutes for medium-rare doneness (a few minutes longer if you desire medium or medium-well), turning occasionally. Remove; let stand 10 minutes. Carve steak into thin slices. Remove potatoes from skewers. Line six plates with lettuce leaves. Arrange steak slices, tomatoes, olives, potatoes and cheese evenly over lettuce. Drizzle evenly with remaining reserved marinade. Serves 6.

Nutrients per serving: 502 calories, 40 grams protein, 19 grams carbohydrate, 29 grams fat; 1086 milligrams sodium, 105 milligrams cholesterol, 8 milligrams niacin, 4.5 milligrams iron, 6.7 milligrams zinc.