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

Steak & New Potato Toss for Two Recipe

Publisher Photo
“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:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  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 vinaigrette ingredients.
  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: 2 servings.
Originally published as Steak & New Potato Toss for Two in Taste of Home

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.

This recipe pairs well with a light white wine.

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