Peppery Beef and Two-Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Double the potato mixture, and use half to accompany the Basic Grilled Flank Steak. Refrigerate leftovers to use in this salad. If you prefer less of a bite, reduce the amount of red and black pepper by half. Ingredients:
4 cups (1-inch) cubed sweet potatoes (about 1 pound) |
3 cups (1-inch) cubed small red potatoes (about 1 pound) |
2 tablespoons olive oil, divided |
1/2 teaspoon salt, divided |
cooking spray |
2 cups chopped basic grilled flank steak (about 8 ounces) |
1 cup thinly sliced green onions |
3 tablespoons fresh lemon juice |
1/4 teaspoon ground red pepper |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 450°.
2. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add Basic Grilled Flank Steak and green onions; toss to combine.
3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.
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