Father’s Day Grilled “Meat and Potatoes”

4 cups mixed greens or baby spinach
2 lbs beef tenderloin, grilled until medium rare, cooled to room temperature
2 lbs baby new potatoes, boiled until tender
4 blood oranges, peeled and sliced thin
1 red onion, thinly sliced
1/2 cup crumbled blue cheese

1/2 cup red wine vinegar
2 Tbl. sugar
1 tsp. salt
1/2 tsp. pepper
1 Tbl. minced garlic
1/2 cup mixed fresh herbs, such as: basil, parsley, thyme, rosemary
2 Tbl. capers
1 cup oil (1/2 vegetable, 1/2 olive oil)

Place baby spinach or greens on large serving platter. Slice beef thinly and place on greens in circular pattern on the outer edge of platter. Place the potatoes in the center of the platter in a small mound. Top the beef with the sliced onions and blood oranges. Whisk ingredients for dressing and pour over the potatoes and beef. Top with crumbled blue cheese. Serves 4-6.

Add comment