Classic combo for Fourth

Published 9:00 pm Tuesday, June 29, 2004

The following recipes for grilled steak and Red Bliss potato salad have been adapted from The Culinary Institute of America’s “The Professional Chef.”

Grilled steak

108-ounce steaks (see note)

Salt as needed

Freshly cracked black pepper as needed

Extra-virgin olive oil as needed

Preheat grill on the highest setting.

Season the steaks generously with salt and pepper and brush lightly with olive oil.

Note: You may use any steak of your choice, but sirloin is best, Briggs says.

Place the steaks, presentation side down, on the hottest part of thegrill. Grill undisturbed for about 2 minutes. Give each steak a quarter turn after 2 minutes to achieve crosshatch grill marks. Cook 2 minutes more.

Turn the steaks and complete cooking to the desired doneness, about 2 to 4 minutes. Internal temperatures by doneness: 135 degrees for rare, 145 degrees for medium rare, 160 degrees for medium, 170 degrees for well done.

Allow steaks to rest for 3 to 5 minutes and serve.

Makes 10 servings. Per serving (1 8-ounce top loin steak): 510 cal., 67 g pro., 0 g carbo., 25 g fat, 200 mg chol., 210 mg sodium.

Red Bliss potato salad

21/2 pounds (about 7 cups) cooked Red Bliss potatoes, peeled and sliced

3large hard-cooked eggs, chopped

11/4 cups diced onions

11/4 cups diced celery

2tablespoons Dijon mustard

1cup mayonnaise

1teaspoon Worcestershire sauce

Salt, as needed

Black pepper, freshly cracked as needed

Combine the potatoes, eggs, onions and celery in a bowl. Mix the mustard with the mayonnaise and Worcestershire sauce to taste. Gently toss with the potato mixture. Adjust the seasoning with salt and pepper and more mustard to taste.

Serve immediately or hold under refrigeration.

Makes 10 servings (1 serving equals 3/4 cup). Per serving: 280 cal., 5 g pro., 22 g carbo., 20 g fat, 85 mg chol., 480 mg sodium.