3 garlic cloves, coarsely chopped

3 tbsp. coarsely chopped fresh rosemary, + sprigs for garnish

6 tbsp. Worcestershire sauce

2 tbsp. extra-virgin olive oil, + more for brush

Freshly ground pepper

1-3/4 lb. skirt steak

1 1/2 lb. sm. red potatoes

Coarse salt

3 oz. bleu cheese, crumbled

1.  Preheat grill to high.  Stir garlic, rosemary, Worcestershire sauce, & oil in non-reactive dish; season w/ pepper.  Place steak in dish, cutting to fit if necessary; coat both sides w/ marinade, turning once, 15 min., or up to overnight in refrigerator.

2.  Cover potatoes w/ cold water in med. saucepan; add pinch salt.  Bring to boil, reduce heat, & simmer til just tender, about 15 mn.  Drain; let cool slightly.  Slice potatoes in 1/2, & brush lightly w/ oil; season w/ salt & pepper. 

3.  Grill steak, turning once, to desired doneness, 3-4 min. per side for med.-rare.  Set aside.  Meanwhile, grill potatoes, turning once, til lightly browned, about 5 min.  Immediately sprinkle w/ cheese.  Thinly slice steak against grain.  Divide steak & potatoes among 4 plates.  Serve, garnished w/ rosemary sprigs.

Nutrition info per serving:  404 cal.; 15 g. carbs.; 5 g. dietary fiber; 24 g. fat; 30 g. pro.; 2 g. sugars.

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