Meat-and-potato followers will take pleasure in this hearty salad that includes lean flank steak and roasted potatoes. The tangy facet salad helps make this a well-balanced, nutritious meal. Should you’d slightly minimize the carbs, omit the potatoes and double up on the combined salad greens as an alternative.
Lively time: 20 minutes | Complete time: 55 minutes, plus marinating time
Grilled Steak & Potato Salad
Elements
- 1 lb (455g) child Yukon Gold or pink potatoes, halved
- 2 massive garlic cloves, minced
- 2 tsp floor cumin
- 4 tsp contemporary thyme, chopped
- 4 tsp contemporary rosemary, chopped
- 3/4 tsp salt
- 1/2 tsp floor black pepper
- 1/4 cup pink wine vinegar
- 1/4 cup further virgin olive oil
- 1 tbsp water
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 lb (455g) lean flank steak, trimmed
- Cooking spray
- 6 cups (200g) packed combined greens equivalent to arugula, kale or spinach
- 1 cup canned no-salt-added cannellini beans, drained and rinsed
- 1 cup (180g) cherry tomatoes, halved
Instructions
Place potatoes in a medium microwave-safe bowl. Cowl and microwave for five minutes or till fork tender, then cool to room temperature.
Mix garlic, cumin, thyme, rosemary, salt, and pepper in a small bowl, then stir in vinegar, olive oil, water, honey and mustard. Divide dressing evenly. Place half of the dressing in a big zip-top bag or glass baking dish; add steak and potatoes. Seal or cowl and marinate within the fridge for half-hour to 4 hours. Reserve the remaining dressing and discard any marinade that has are available contact with uncooked steak.
Put together a charcoal hearth or preheat a grill to excessive warmth and coat the grill rack with cooking spray. Grill steak for six minutes per facet for medium, or till desired doneness, inside temp ought to attain 145°F. Let relaxation for five–10 minutes earlier than slicing. Pat potatoes dry and barely coat with cooking spray. Grill potatoes, 3 minutes per facet or till cooked by and tender.
Organize greens, beans, tomatoes, and potatoes evenly on 4 serving plates and drizzle with the remaining dressing. Slice steak diagonally throughout the grain into skinny slices and organize over the salad.
Serves: 4 | Serving Dimension: 4 ounces steak + 1 1/2 cup salad greens + 4 ounces potatoes + 1/4 cup cannellini beans + 1/4 cup cherry tomatoes + 2 tbsp dressing
Vitamin (per serving): Energy: 464; Complete Fats: 23g; Saturated Fats: 5g; Monounsaturated Fats: 13g; Polyunsaturated Fats: 2g; Ldl cholesterol: 73mg; Sodium: 572mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 8g; Protein: 31g
Vitamin Bonus: Potassium: 1,249mg; Iron: 31%; Vitamin A: 172%; Vitamin C: 46%; Calcium: 14%
Initially printed August 1, 2015; Up to date April 2026
