Steak & New Potato Toss for Two Recipe

Steak & New Potato Toss for Two 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 for Two Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 pound small red potatoes, scrubbed and cut into wedges
10 ounces beef top sirloin steak
1-1/2 cups fresh broccoli florets
1/2 cup chopped sweet red pepper
VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon cider vinegar
1 green onions, thinly sliced
1 garlic cloves, minced
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon pepper

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 vinaigrette ingredients.
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: 2 servings.

Nutritional Facts 1-1/2 cups equals 416 calories, 20 g fat (4 g saturated fat), 57 mg cholesterol, 88 mg sodium, 25 g carbohydrate, 5 g fiber, 35 g protein.

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