Steak & Vegetable Salad Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Beef flank steak/3 1/2 cups thinly sliced cooked roast beef1 1⁄2 Pound
 White wine vinegar2 Tablespoon
 Salad oil6 Tablespoon
 Dijon mustard1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Thin skinned potatoes1 Pound (Use Small Sized, About 2 Inches In Diameter)
 Green beans1⁄2 Pound, ends removed
 Canned marinated artichoke hearts6 Ounce, drained (1 Jar)
 Canned whole pimentos7 Ounce, drained, cut into strips (1 Can)
 Mushrooms1⁄4 Pound, sliced
 Green onions with tops5 , sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2554 Calories from Fat 1337

% Daily Value*

Total Fat 150 g230.9%

Saturated Fat 28 g140.2%

Trans Fat 1.6 g

Cholesterol 278.9 mg

Sodium 1596.7 mg66.5%

Total Carbohydrates 138 g46.1%

Dietary Fiber 34.6 g138.4%

Sugars 17.5 g

Protein 172 g343.2%

Vitamin A 120.9% Vitamin C 490.6%

Calcium 38.5% Iron 119%

*Based on a 2000 Calorie diet

Directions

On a greased rack in a broiler pan, broil steak 4 inches below heat until browned on outside but still rare in center (about 5 minutes per side).
Meanwhile, in a large bowl, combine vinegar, oil, mustard, salt, and pepper; blend with a wire whisk until well mixed.
Transfer steak to a carving board and cut across the grain into thin, slanting slices.
Cut each slice into 2-inch lengths and add to mustard mixture; stir until steak is well coated with dressing.
Place potatoes in a medium-size pan; add water to cover.
Place over high heat and bring to a boil; boil, covered, for 15 minutes.
Add beans and continue to boil until potatoes are tender throughout when pierced and beans are just tender-crisp to bite (about 6 more minutes).
Drain vegetables and rinse under cold running water until cool enough to handle; drain again.
Peel potatoes, if desired, and cut into 1/4-inch-thick slices; cut beans into 2-inch lengths.
Add potatoes and beans to steak, along with artichoke hearts, pimentos, mushrooms, and onions.
Toss until all ingredients are thoroughly coated with dressing.
Serve at room temperature.
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