Taste of Home
Steak & New Potato Toss
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
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
Ingredients
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1 pound small red potatoes, cut into 1-inch wedges
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1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
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3 cups fresh broccoli florets
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1/4 cup olive oil
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2 tablespoons cider vinegar
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2 garlic cloves, minced
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1/2 teaspoon ground mustard
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1/2 teaspoon paprika
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1/4 teaspoon pepper
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2 green onions, thinly sliced
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1 medium sweet red pepper, chopped
Directions
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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.
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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 135°; medium, 140°; medium-well, 145°).
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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.
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4.
In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices.
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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.
Nutrition Facts
1-1/2 cups: 411 calories, 21g fat (5g saturated fat), 79mg cholesterol, 83mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 31g protein.
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