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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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 pound small red potatoes, cut into 1-inch wedges
  • 1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
  • 3 cups fresh broccoli florets
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 green onions, thinly sliced
  • 1 medium sweet red pepper, chopped

Directions

  • 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.
  • 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°).
  • 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.
  • In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices.
  • 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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