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Steak-and-Potato Salad

Yield 4 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  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.