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Steak & New Potato Toss for Two

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.
  • Makes
    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

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 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts
1-1/2 cups: 416 calories, 20g fat (4g saturated fat), 57mg cholesterol, 88mg sodium, 25g carbohydrate (4g sugars, 5g fiber), 35g protein.

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