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1/2 pound new red potatoes, halved
2/3 cup purchased fat-free honey Dijon salad dressing
3/4 pound boneless beef sirloin steaks, (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
4 cups torn Romaine lettuce
2 tomatoes, cut into thin wedges
1/2 cup thinly sliced red onions


1. GRILL DIRECTIONS: Heat grill. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium; cook 5 to 8 minutes or just until potatoes are fork-tender.

2. Drain potatoes; place in medium bowl. Add 2 tablespoons of the salad dressing; toss to coat evenly. Brush steak with 1 tablespoon of the salad dressing; sprinkle with salt and pepper.

3. When ready to grill, place steak and potatoes on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 8 to 15 minutes or until steak is of desired doneness and potatoes are golden brown, turning once.

4. Meanwhile, arrange lettuce, tomatoes and onion on large serving platter. Slice steak into thin slices; arrange on platter. Top with potatoes. Drizzle salad with remaining salad dressing. If desired, sprinkle with additional pepper.

TIP: To broil, place steak and cooked potatoes on broiler pan; broil 4 to 6 inches from heat using times above as a guide.