Grilled Strip Steak

4 medium russet potatoes
2 1/2 tablespoons olive or Kirkland Signature* canola oil
Salt and pepper
1 cup balsamic vinegar
2 medium red onions
4 12-ounce Choice strip steaks
1 cup shredded Cheddar cheese
8 bacon slices, fried crisp and crumbled
4 ounces each zucchini, carrots, red peppers and onions, cut in bite-size pieces
8 ounces sour cream
3 tablespoons chopped fresh chives

1. Preheat oven to 350°F.
2. Wash potatoes, pat dry and rub olive oil (about 2 tablespoons) all over the skin; season to taste with salt. Place in a baking dish and bake for 45 minutes, or until tender.
3. Place vinegar in a small saucepan and simmer until reduced to a thick syrupy consistency (like honey).
4. Preheat grill.
5. Cut red onions into 1/4-inch slices and grill over medium heat until tender. Set aside.
6. Remove steaks from the refrigerator about 20 minutes before you are ready to cook. When potatoes are done, season steaks with salt and pepper and grill until cooked to taste. Let rest for 5 minutes before serving.
7. Slice open potatoes and stuff with cheese and bacon. Place in the oven until cheese melts.
8. Heat 1/2 tablespoon olive oil in a frying pan over medium heat. Sauté vegetables until crisp-tender; season to taste with salt and pepper.
9. Stir red onions into reduced vinegar and heat gently.
10. To serve, spoon red onions over steaks, top potatoes with sour cream and chives, and accompany with sautéed vegetables.

Makes 4 servings.