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Photo: Iain Bagwell; Styling: Cindy Barr Photo by: Photo: Iain Bagwell; Styling: Cindy Barr

Warm Potato and Steak Salad

Serve with Smoky Haricots Verts and Mushrooms.

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 3 ounces steak and 1 cup salad)
  • Hands-on:29 Minutes
  • Total:29 Minutes

Ingredients

  • 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
  • Smoky Haricots Verts and Mushrooms

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 16.5g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 20.4g
  • Carbohydrate: 22.3g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 2.3mg
  • Sodium: 469mg
  • Calcium: 52mg
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Warm Potato and Steak Salad recipe

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