STEAK & NEW POTATO TOSS FOR TWO

Steak & New Potato Toss for Two 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 30m

Yield 2 servings.

Number Of Ingredients 12

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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 onion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

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. , Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before thinly slicing across the grain., 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., 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.

Nutrition Facts : Calories 416 calories, Fat 20g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 35g protein.