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1
Preheat oven to 375 degrees.
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2
Place potatoes in a 15x10x1-inch baking pan.
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3
Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper.
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4
Toss to combine.
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5
Roast, uncovered, 50-60 minutes or until tender.
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6
Cool slightly.
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7
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks.
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8
Season with salt and pepper.
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9
If using a charcoal grill, grill on rack, uncovered, directly over medium coals for 10-12 minutes for medium-rare.
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10
If using gas grill, preheat it to medium heat and place steaks on rack over heat.
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11
Cover and grill 10-12 minutes for medium rare.
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12
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
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13
Prepare Salsa Verde by mixing together all ingredients and then seasoning with the salt and pepper.
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14
Place a slice of romaine on each serving plate; drizzle with 1/2 of the Salsa Verde.
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15
Toss warm potatoes with remaining sauce and green onions.
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16
Spoon onto romaine.
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17
Thinly slice steak and place on top of potatoes.
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18
Serve right away.
