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Steak & New Potato Toss

 Steak & New Potato Toss
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 the oil, vinegar, green

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Steak & New Potato Toss (continued)

Directions (continued)

  • onions, garlic, mustard, paprika and pepper.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.