STEAK & NEW POTATO TOSS

Steak & New Potato Toss image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

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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

Steps:

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 : Calories 411 calories, Fat 21g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.