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: 20 min. Cook: 20 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


  • 1 pound small red potatoes, cut into 1-inch wedges
  • 1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
  • 3 cups fresh broccoli florets
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 green onions, thinly sliced
  • 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; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain.
  2. Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat.
  4. In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices.
  5. In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold. Yield: 4 servings.
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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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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