Steak-and-Potato Salad

Cooking Light
4 servings (serving size: 2 cups)


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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


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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 395
Caloriesfromfat 38 %
Fat 16.7 g
Satfat 6 g
Monofat 7.9 g
Polyfat 0.8 g
Protein 26.1 g
Carbohydrate 35.4 g
Fiber 3.8 g
Cholesterol 60 mg
Iron 3.7 mg
Sodium 437 mg
Calcium 51 mg