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Grilled Chicken & Creamy Lemon Mayo
with Salsa Verde Potato Salad
40 MIN
+$3.45/serving
4 Servings
From the Test Kitchen
Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! And nothing says summer quite like potato salad! We’re making ours by tossing tender potatoes with smoky poblano peppers and a creamy salsa verde, plus a garnish of roasted almonds for added crunch––the perfect pairing for grilled chicken.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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4 Flank Steaks
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1 Lemon
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2 Poblano Peppers
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1¼ lbs Golden Potatoes
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⅓ cup Salsa Verde
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1 Red Onion
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ cup Sour Cream
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¼ cup Mayonnaise
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2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lemon zest, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to combine.
2
Assemble the foil packet & grill the potatoes
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 1/4 cup of water. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.
3
Grill the peppers & onion
Meanwhile, place the halved peppers and onion rounds in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peppers 4 to 5 minutes per side, or until charred and softened. Grill the seasoned onion 3 to 4 minutes per side, or until charred and softened. Transfer to a cutting board.
4
Grill the steaks
Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Make the potato salad & serve your dish
Roughly chop the grilled peppers and onion; transfer to the reserved bowl. Add the grilled potatoes, salsa verde, sour cream, and the juice of the remaining lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato salad. Top the chicken with the sauce. Garnish the potato salad with the almonds. Enjoy!
1
Prepare the ingredients & make the sauce
Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lemon zest, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to combine.
2
Assemble the foil packet & grill the potatoes
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 1/4 cup of water. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.
3
Grill the peppers & onion
Meanwhile, place the halved peppers and onion rounds in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peppers 4 to 5 minutes per side, or until charred and softened. Grill the seasoned onion 3 to 4 minutes per side, or until charred and softened. Transfer to a cutting board.
4
Grill the steaks
Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Make the potato salad & serve your dish
Roughly chop the grilled peppers and onion; transfer to the reserved bowl. Add the grilled potatoes, salsa verde, sour cream, and the juice of the remaining lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato salad. Top the chicken with the sauce. Garnish the potato salad with the almonds. Enjoy!
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