Print Options

 
 
 
 Print
Steak & New Potato Toss Recipe

Steak & New Potato Toss Recipe

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. YIELD:4 servings

Ingredients

  • 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

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 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.

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 Pairings

Light-Bodied White Wine

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