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Steak & New Potato Toss Recipe

Steak & New Potato Toss Recipe photo by Taste of Home

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I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia

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Steak & New Potato Toss Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium sweet red pepper, chopped

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.
Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine the oil, vinegar, green onions, garlic, mustard, paprika and pepper.
Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold. Yield: 4 servings.

Cooking for 2: Steak & New Potato Toss for Two

Nutritional Facts 1-1/2 cups equals 411 calories, 21 g fat (5 g saturated fat), 79 mg cholesterol, 83 mg sodium, 24 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Steak & New Potato Toss in Taste of Home April/May 2010, p67

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Steak & New Potato Toss

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Reviewed on May. 16, 2013 by On_KP_Again

This dish has become a staple in our home. I have altered it by adding a tablespoon of Crab Boil to the potato water. I then toss the parboiled potatoes in some olive oil then toss them in grated parmesan before placing them in a basket on the grill with the meat.

Reviewed on May. 22, 2011 by momio

I thought it was delicious and so did my husband. I did add salt, other than that it was perfect.

Reviewed on Apr. 29, 2011 by Wheezy37

Great dish hot or cold, hot is the best though. Always a favorite. This makes a lot but it's so good that it doesn't last long at all.

Reviewed on Mar. 08, 2011 by nursechef

Easy and tasty. I season the meat prior to cooking it and also add a pinch of cayenne pepper to the vinaigrette. Also used frozen brocolli (added it to the boiling water two minutes before potatos were done) and roasted red peppers since that's what I had on hand.

Reviewed on May. 07, 2010 by jinaj

this is a great recipe however I did do a couple things different, I sliced the meat before cooking it and that made the meat a lot more tender and I use salad dressing Vinaigrette.

Reviewed on Apr. 19, 2010 by flapper23

This is easy and very good we both loved it but thought the next time we will reduce the cider vinegar. We used leftover grilled steak too but you could use pork or chicken or fish. I have sent this on to my sister and our son who is a chef thank you so much.