Peppery Beef and Two-Potato Salad

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4 servings (serving size: 2 cups)
Barbara Seelig Brown
July 2005
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 346
  • Caloriesfromfat 30%
  • Fat 11.5g
  • Satfat 2.8g
  • Monofat 6.8g
  • Polyfat 0.9g
  • Protein 19g
  • Carbohydrate 41.1g
  • Fiber 6.5g
  • Cholesterol 30mg
  • Iron 2.7mg
  • Sodium 458mg
  • Calcium 56mg

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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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