• 1-1/4 lbs. red potatoes, cut into 2 inch chunks
• 2 tsp. olive oil
• 4 skewers
• 2 plum tomatoes, seeded and diced
• 3-1/2 Tbs. oil cured black olives, pitted and coarsely chopped
• 1 small lemon, peel grated, 2 tsp. juice reserved
• 1 Tbs. plus 1 tsp. parsley, chopped
• 1-1/4 tsp. unseasoned meat tenderizer
• 1 tsp. lemon pepper seasoning
• 4 bison - 9 oz. ribeye steaks

Prepare grill. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers. Combine tomatoes, olives, lemon peel, lemon juice, parsley and salt and pepper to taste in a bowl and set aside.

Combine meat tenderizer and lemon pepper in a bowl. Rub lemon pepper mixture into both sides of steak. Grill steaks 4-5 minutes per side for medium done meat. Place skewered potatoes on grill after steaks have been cooking 5 minutes. Grill potatoes until lightly browned and heated through, turning occasionally. Arrange steaks and potatoes on plates. Spoon tomato mixture over potatoes and serve.

Per serving: calories 614, fat 17.9g, 27% calories from fat, cholesterol 201mg, protein 78.9g, carbohydrates 30.7g, fiber 3.8g, sugar 4.6g, sodium 387mg, diet points 13.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 1.4, Lean meat: 11.5, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Cabernet Sauvignon.