Grilled Steak and Potato Salad
Marinated grilled steak is the perfect complement to this fresh and colorful salad with a simple vinaigrette that serves as both marinade and dressing. Using broth in the dressing makes it light and flavorful, and gently steaming the potatoes and beans in broth gives them a subtle savory essence.
Ingredients
1.75 cups Swanson® Vegetable Broth
0.25 cup vegetable oil
0.25 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 teaspoons minced garlic
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)
3 small red potato (about 1 pound), cut in quarters
0.25 pound fresh green beans, cut into 1-inch pieces (about 1 cup)
2 cups thinly sliced mushrooms (about 6 ounces)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
0.25 medium red onion, thinly sliced (about 1/2 cup)
1 cup grape tomatoes cut in half
6 cups packed mixed salad greens
0.25 cup vegetable oil
0.25 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 teaspoons minced garlic
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)
3 small red potato (about 1 pound), cut in quarters
0.25 pound fresh green beans, cut into 1-inch pieces (about 1 cup)
2 cups thinly sliced mushrooms (about 6 ounces)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
0.25 medium red onion, thinly sliced (about 1/2 cup)
1 cup grape tomatoes cut in half
6 cups packed mixed salad greens
Instructions
Beat 1/2 cup broth, the oil, vinegar, mustard, and garlic in a medium bowl with a fork or whisk. Season as desired. Place the beef into a shallow nonmetallic dish or gallon size resealable plastic bag. For the marinade, pour 1/4 cup broth mixture over the beef and reserve the remaining broth mixture for the dressing. Cover the dish or seal the bag and refrigerate for 30 minutes.
Place the potatoes into a 3-quart saucepan and add remaining broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time. Drain the potatoes and beans well in a colander.
Remove the beef from the marinade. Discard the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling. Remove the beef to a cutting board and let stand for 5 minutes. Cut the beef into thin slices.
Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl. Add the reserved dressing and toss to coat. Serve over the salad greens.
Place the potatoes into a 3-quart saucepan and add remaining broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time. Drain the potatoes and beans well in a colander.
Remove the beef from the marinade. Discard the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling. Remove the beef to a cutting board and let stand for 5 minutes. Cut the beef into thin slices.
Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl. Add the reserved dressing and toss to coat. Serve over the salad greens.
Grilled Steak and Potato Salad
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Marinated grilled steak is the perfect complement to this fresh and colorful salad with a simple vinaigrette that serves as both marinade and dressing. Using broth in the dressing makes it light and flavorful, and gently steaming the potatoes and beans in broth gives them a subtle savory essence.
Instructions
Beat 1/2 cup broth, the oil, vinegar, mustard, and garlic in a medium bowl with a fork or whisk. Season as desired. Place the beef into a shallow nonmetallic dish or gallon size resealable plastic bag. For the marinade, pour 1/4 cup broth mixture over the beef and reserve the remaining broth mixture for the dressing. Cover the dish or seal the bag and refrigerate for 30 minutes.Place the potatoes into a 3-quart saucepan and add remaining broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time. Drain the potatoes and beans well in a colander.Remove the beef from the marinade. Discard the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling. Remove the beef to a cutting board and let stand for 5 minutes. Cut the beef into thin slices.Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl. Add the reserved dressing and toss to coat. Serve over the salad greens.
Ingredients
1.75 cups Swanson® Vegetable Broth0.25 cup vegetable oil0.25 cup red wine vinegar2 tablespoons Dijon-style mustard2 teaspoons minced garlic1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)3 small red potato (about 1 pound), cut in quarters0.25 pound fresh green beans, cut into 1-inch pieces (about 1 cup)2 cups thinly sliced mushrooms (about 6 ounces)1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)0.25 medium red onion, thinly sliced (about 1/2 cup)1 cup grape tomatoes cut in half6 cups packed mixed salad greens
