Grilled Steak, Roasted Potatoes and Tomato Salad

Steak, potatoes and hard-boiled eggs turn salad into a perfect meal for even the heartiest of appetites! 2 Tbs. red wine vinegar Kosher salt 1/2 medium red onion, halved, thinly sliced 6 small to medium new potatoes, 12-16 oz., quartered 1 Tbs. olive oil 1/3 cup sour cream 2-3 Tbs. Greek yogurt 1 Tbs. horseradish, or more to taste 1 Tbs. chopped fresh chives 1 tsp. balsamic vinegar 1/2 tsp. paprika, preferably smoked, + additional Freshly ground pepper, to taste 1 lb. sirloin steak 1 large head red leaf lettuce or 8 cups spinach, or a mixture of greens, torn into bite-sized pieces 3 hard-boiled eggs, coarsely chopped 2 large tomatoes, coarsely chopped

Preheat oven to 425°F. Coat 8" square baking dish with cooking spray. In medium pot, combine 1 cup water, vinegar and 1/2 tsp. salt; bring to boil. Stir in onion; remove from heat. Set aside to cool.

In baking dish, toss potatoes with olive oil and kosher salt to taste. Bake, stirring occasionally, 35-40 minutes or just until potatoes are tender when pierced with fork. Remove from oven; set aside.

While potatoes bake, prepare dressing. In medium bowl, whisk together sour cream, yogurt, horseradish, chives, vinegar and paprika. Season to taste with salt and pepper. Cover; refrigerate until ready to serve.

Preheat grill. Season steak on both sides with salt and pepper. Place on greased grill rack. Grill to desired doneness (130°F-135°F for medium rare or 135°F-145°F for medium). Remove from grill. Let rest at least 5 minutes; thinly slice crosswise into 1"-2" pieces. Set aside.

Lightly toss lettuce with some of dressing; arrange on large serving platter. Top with potatoes, steak, eggs and tomatoes. Drain onions; sprinkle over top. Season to taste with salt, pepper and paprika. Serve with remaining dressing. Servings: 6. Cals.: 281. Protein: 23 g. Fat: 13 g. (5 g. saturated). Chol.: 150 mg. Carbs.: 17 g. Sodium: 191 mg. Fiber: 3 g. Sugar: 4 g. Kitchen time: 45 minutes. Total time: 45 minutes + grill prep time.