Steak & New Potato Toss for Two

Name: Steak & New Potato Toss for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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 onion, thinly sliced; 1 garlic clove, minced; 1/4 teaspoon ground mustard; 1/4 teaspoon paprika; 1/8 teaspoon pepper

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

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 onion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon pepper

Directions

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 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 vinaigrette ingredients.
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.