Strip Steaks With Salsa, Roasted Potato Wedges And Hearts Of Palm Salad

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
Uploaded by: RachaelRay Magazine


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Ingredients for 4 servings

2 large baking potatoes (about 1 pound each), each cut lengthwise into 6 wedges

1 cup extra-virgin olive oil (EVOO)

2 sprigs rosemary, leaves finely chopped

5 sprigs thyme, leaves finely chopped

Grill seasoning

2 2-inch-thick strip steaks, at room temperature

1 cup pitted large green olives

1/2 small yellow onion, coarsely chopped

4 cloves garlic, grated or finely chopped

1/2 red bell pepper, 1 tablespoon finely chopped, the remainder chopped

1 small green bell pepper, chopped

1 small red onion, half chopped, half thinly sliced

3 tablespoons chopped pickled hot yellow peppers

3 small vine-ripened tomatoes--1 seeded and finely chopped, 2 cut into wedges

Juice of 2 limes

2 tablespoons red wine vinegar

Salt and pepper

1 avocado

1 14 ounce can hearts of palm, drained and thinly sliced

1 large bunch arugula, chopped

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