Steak & New Potato Toss

Total Time Prep: 20 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
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 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

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

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
Recipe Creator

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