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Steak & New Potato Toss Recipe
Steak & New Potato Toss Recipe photo by Taste of Home

Steak & New Potato Toss Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Steak & New Potato Toss in Taste of Home April/May 2010, p67

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.

Light-Bodied White Wine

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

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Reviewed May. 16, 2013

"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 May. 22, 2011

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

Reviewed Apr. 29, 2011

"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 Mar. 8, 2011

"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 May. 7, 2010

"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."

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