Steak-And-Potato Salad Recipe

Name: Steak-And-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak; 2 tablespoons tarragon vinegar; 2 tablespoons fat-free beef broth; 1/2 teaspoon coarsely ground pepper; 1 garlic clove, minced; Vegetable cooking spray; 4 cups cooked cubed red potato; 1 cup diced cucumber; 1 cup thinly sliced green onions; 1/2 cup finely chopped celery; 1/3 cup chopped fresh parsley; 1/3 cup fat-free beef broth; 2 tablespoons tarragon vinegar; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 16 spinach leaves

Servings: persons

1 pound flank steak
2 tablespoons tarragon vinegar
2 tablespoons fat-free beef broth
1/2 teaspoon coarsely ground pepper
1 garlic clove, minced
Vegetable cooking spray
4 cups cooked cubed red potato
1 cup diced cucumber
1 cup thinly sliced green onions
1/2 cup finely chopped celery
1/3 cup chopped fresh parsley
1/3 cup fat-free beef broth
2 tablespoons tarragon vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
16 spinach leaves

1
Trim fat from steak. Combine 2 tablespoons vinegar, 2 tablespoons broth, 1/2 teaspoon pepper, and garlic in a large zip-top heavy-duty plastic bag. Add steak; seal bag, and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.
2
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 6 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices.
3
Combine steak, potato, cucumber, green onions, celery, and parsley in a large bowl; toss well. Combine 1/3 cup broth and the next 5 ingredients (broth through 1/4 teaspoon pepper); stir well. Add to steak mixture; toss well. Serve on spinach-lined plates.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound flank steak, 2 tablespoons tarragon vinegar, 2 tablespoons fat-free beef broth, 1/2 teaspoon coarsely ground pepper, and more.

Yes, Steak-And-Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak-And-Potato Salad

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