From the kitchen of One Perfect Bite...This simple recipe comes from the Betty Crocker test kitchen. Prepared as written, it makes a quick and flavorful summer meal. Because I often have leftover steak, I've developed another version of the salad that uses steak slices and eliminates the grilling step in the directions that appear below. When you have steak that is ready to go, simply boil or steam the potatoes and get them into the dressing while they are still warm. Add thinly sliced steak and toss to coat it with dressing before proceeding with the original recipe. This makes a great summer salad and it is perfect for those warm days when you want to serve a lighter meal. I know you will enjoy this. Here is how the steak and potato salads are made.
Steak and Potato Salad...from the kitchen of One Perfect Bit courtesy of Betty Crocker Kitchens
3/4 lb small red potatoes, cut in half
2/3 cup honey Dijon dressing and marinade
1 12-oz. boneless beef top sirloin steak, 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
4 cups bite-size pieces romaine lettuce
2 medium tomatoes, cut into thin wedges
1/2 cup thinly sliced red onion
1) Heat gas or charcoal grill. In 2- or 2 1/2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cook uncovered 5 to 8 minutes or just until potatoes are tender.
2) Drain potatoes; place in medium bowl. Add 2 tablespoons of the dressing; toss to coat. Place potatoes in grill basket (grill "wok") if desired. Brush beef with 1 tablespoon of the dressing; sprinkle with salt and pepper.
3) Place beef and potatoes on grill. Cover grill; cook over medium heat 8 to 15 minutes, turning once, until beef is desired doneness and potatoes are golden brown. Cut beef into thin slices.
4) Among 4 plates, divide lettuce, tomatoes and onion. Top with beef and potatoes; drizzle with remaining dressing. Sprinkle with additional pepper if desired.
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