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

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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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 fresh rosemary, leaves stripped

5 sprigs fresh thyme, leaves finely chopped

Grill seasoning

1 2-inch-thick strip steaks, at room temperature

1 cup large pitted 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 red onion, half chopped, half thinly sliced

3 tablespoons pickled hot yellow peppers, chopped

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

Juice of 2 limes

2 tablespoons red wine vinegar

Salt and pepper

1 avocado

1 can hearts of palm (14 ounces), drained and thinly sliced

1 large bunch arugula, chopped

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