Steak on the Grill with Dilled Potatoes and Green Bean Salad

 While getting my grocery list together this weekend, and trying to put together a meal for tonight involving the grill, I came across a page (53, to be exact) in the June/July 2010 issue of ToH Simple & Delicious magazine that I wanted to re-create myself. This afternoon I spent some time in the kitchen preparing the following two side dishes, which were later served chilled at dinner, alongside two juicy steaks grilled by the Grill Master.

 Dilled Potatoes with Feta

Is dill the only herb that is also a verb? (See the title). Dilled potatoes? That’s what the title said. Herb-verb! (Sorry, it’s getting kind of late, I’m becoming slightly delirious.)

These were quite simple to make and very tasty at that! I cut five small-ish red potatoes into sixths, added them to a saucepan, added water until they were covered, brought to a boil, and simmered for around 12 minutes.

While the potatoes were cooking, I prepared the dressing:

  • 4 oz. feta
  • 1/4 fresh dill, snipped with kitchen shears
  • 2 T. EVOO
  • juice of half of a lemon
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Once the potatoes were tender, I drained them and immediately tossed them in this dressing. They were then promptly (after I took the below picture, of course) placed in the fridge to chill the heck out for the next few hours.

Green Bean Salad

Next up, I prepared this a green bean salad (half of the original recipe from the June/July 2010 Simple & Delicious magazine). First I trimmed and cleaned a few handfuls of green beans, and steamed them for 7 minutes. Per J.H.’s recent request, let me explain how I steamed my veggies. (Sorry I forgot to take pics demonstrating this procedure).


How to Steam Veggies:

1. Place 1/2″ water in the bottom of a saucepan.

2. Insert steamer basket. (Click here to see the one I own.)

3. Place veggies in steamer basket.

4. Put lid on saucepan. Bring water to a boil. Reduce heat to a simmer once it starts to boil.

5. Once your veggies are done (which, for most veggies, is only a few minutes), remove the basket (I usually grab a hand towel, and then grab the knob in the middle of the basket with my towel-covered hand to get it out) and serve ’em up.


Once my green beans were done, I removed them and immediately immersed them in ice water (to stop the cooking process, so they wouldn’t overcook and become mushy).

While the green beans were cooking, I had prepared the other ingredients in a bowl, including:

  • sliced red onion
  • halved cherry tomatoes
  • sliced ripe olives
  • shredded parmesan, romano, & asiago cheese blend
  • bacon bits

I then added the cooled and drained green beans to this bowl.

Once the green beans and other ingredients were combined, I added a dressing of:

  • EVOO
  • balsamic vinegar
  • minced garlic
  • dijon mustard
  • S & P

Final product. These were just delicious! Served chilled.

Rave reviews on the green beans from Nommer-Tom as well. Later this evening, Tom Grill Master slapped a couple o’ sirloin steaks on the grill. Heavenly aromas filled the air. Mmmmm. (My three favorite scents [in no particular order]: garlic and onion sauteeing; lilacs; a chargoal grill heating up. Close fourth: D&G light blue fragrance 😛 )

Best enjoyed al fresco, of course. Holy fantabulousness. What a divine meal. Summer, please don’t ever end. Thanks. Love, Megan.

♪♫ Currently listening to: Take It Off – Ke$ha.

11 thoughts on “Steak on the Grill with Dilled Potatoes and Green Bean Salad

  1. of all the meals you have made this one really looked the most delicious to me !!! All of my favorites in one meal. Nice job Meg mom

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