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Grilled Steak and Potato Salad

Grilled Steak and Potato Salad

5 1

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.  

serves 4 people

Ingredients

cost per recipe: $14.22

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Aseptic Vegetable Broth or Swanson® Vegetable Stock

  • 1/4

    cup vegetable oil

  • 1/4

    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

  • 1/4

    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)

  • 1/4

    medium red onion, thinly sliced (about 1/2 cup)

  • 1

    cup grape tomatoes cut in half

  • 6

    cups packed mixed salad greens

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Made With
Swanson® Vegetable Stock

Swanson® Vegetable Stock

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Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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Ratings & Reviews

(1)
  • dm7051977

    February 11, 2008

    Grilled Steak and Potato Salad

    It's tasty, simple, brings vegetables, meat and potatoes together...and the best part is the marinade....I've found a million uses for it...it's a great dip for breads etc....I LOVE IT

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