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Ingredients

• 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
• Two 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
• One 14-ounce can hearts of palm, drained and thinly sliced
• 1 large bunch arugula, chopped

Description

Rachael Ray Magazine