Steak & New Potato Toss for Two |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âI usually use leftover barbecued steak to make this fabulous main dish salad. Itâs pretty, too, with the red pepper, green broccoli and white potatoes.â âDeyanne Davies, Rossland, British Columbia 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 onions, thinly sliced |
1 garlic cloves, minced |
1/4 teaspoon ground mustard |
1/4 teaspoon paprika |
1/8 teaspoon pepper |
Directions:
1. 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.
2. Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.
3. 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.
4. 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. Yield: 2 servings.
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