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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound flank steak |
2 tablespoons tarragon vinegar |
2 tablespoons fat-free beef broth |
1/2 teaspoon coarsely ground pepper |
1 garlic clove, minced |
vegetable cooking spray |
4 cups cooked cubed red potato |
1 cup diced cucumber |
1 cup thinly sliced green onions |
1/2 cup finely chopped celery |
1/3 cup chopped fresh parsley |
1/3 cup fat-free beef broth |
2 tablespoons tarragon vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
16 spinach leaves |
Directions:
1. Trim fat from steak. Combine 2 tablespoons vinegar, 2 tablespoons broth, 1/2 teaspoon pepper, and garlic in a large zip-top heavy-duty plastic bag. Add steak; seal bag, and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 6 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices.
3. Combine steak, potato, cucumber, green onions, celery, and parsley in a large bowl; toss well. Combine 1/3 cup broth and the next 5 ingredients (broth through 1/4 teaspoon pepper); stir well. Add to steak mixture; toss well. Serve on spinach-lined plates.
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