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Steak & New Potato Toss for Two

“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

2 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Steak & New Potato Toss for Two (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.