Peppery Beef and Two-Potato Salad

Double the potato mixture, and use half to accompany the Basic Grilled Flank Steak. Refrigerate leftovers to use in this salad. If you prefer less of a bite, reduce the amount of red and black pepper by half.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 30%
  • Fat: 11.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 19g
  • Carbohydrate: 41.1g
  • Fiber: 6.5g
  • Cholesterol: 30mg
  • Iron: 2.7mg
  • Sodium: 458mg
  • Calcium: 56mg

Ingredients

  • 4 cups (1-inch) cubed sweet potatoes (about 1 pound)
  • 3 cups (1-inch) cubed small red potatoes (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 2 cups chopped Basic Grilled Flank Steak (about 8 ounces)
  • 1 cup thinly sliced green onions
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 450°.
  2. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add Basic Grilled Flank Steak and green onions; toss to combine.
  3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.
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