Published February 12, 2007.
We wanted our grilled steak and potatoes recipe to have a perfect balance of flavors and textures, with the slightly bitter charred crust of the steak balancing the rich, juicy interior, and the sweet, tender potatoes soaking up the meat's juice. We chose beefy, tender strip steaks and found that hot coals were essential for a good crust, but cooler coals were necessary to heat the interior through. As for the potato part of our steak-and-potatoes recipe, we realized that precooking slices in simmering water was the only way to wind up with well-cooked grilled potatoes.
Watch the potatoes closely as they are blanching; it is important to take them out of the water before they are fully tender. Trying to grill potatoes that are already fully cooked is nearly impossible.
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