Warm Potato and Steak Salad

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Warm Potato and Steak SaladRecipe
Photo: Iain Bagwell; Styling: Cindy Barr
Serve with Smoky Haricots Verts and Mushrooms.
Serves 4 (serving size: 3 ounces steak and 1 cup salad)


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1 pound new potatoes, quartered
1 tablespoon extra-virgin olive oil
2 (6-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
3 bacon slices
2 teaspoons all-purpose flour
1/4 cup white wine vinegar
3 tablespoons water
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup shaved celery
2 tablespoons thinly sliced green onions
3 cups baby arugula


Hands-on: 29 Minutes
Total: 29 Minutes

1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat to medium, and simmer 12 minutes or until tender; drain.

2. While potatoes cook, heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut across the grain into slices.

3. Cook bacon in skillet until crisp; remove bacon from pan, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon, and set aside. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour to pan; cook 30 seconds, stirring constantly. Stir in vinegar, 3 tablespoons water, sugar, and mustard; cook 1 minute or until slightly thickened. Remove from heat; stir in potatoes, steak, bacon, celery, and green onions. Toss with arugula.

Created date

February 2013

Nutritional Information

Calories 320
Fat 16.5 g
Satfat 5.4 g
Monofat 7.3 g
Polyfat 1.3 g
Protein 20.4 g
Carbohydrate 22.3 g
Fiber 2.4 g
Cholesterol 60 mg
Iron 2.3 mg
Sodium 469 mg
Calcium 52 mg