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Grilled Steak & Potato Salad

Published August 1, 2015
2 minute read
Grilled Steak & Potato Salad
Published August 1, 2015
2 minute read
In This Article

Meat-and-potato fans will enjoy this hearty salad featuring lean flank steak and roasted potatoes. The tangy side salad helps make this a well-balanced, nutritious meal. If you’d rather cut the carbs, omit the potatoes and double up on the mixed salad greens instead.

Grilled Steak & Potato Salad

Ingredients

  • 1 pound (455 grams) baby Yukon Gold or red potatoes, halved
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh chopped thyme
  • 2 teaspoons fresh chopped rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 pound (455 grams) lean flank steak, trimmed
  • 6 cups (120 grams) packed mixed greens such as Romaine, baby arugula, baby kale or spinach
  • 1 cup (150 grams) cherry tomatoes, halved

Directions

Place potatoes in a medium microwaveable bowl. Cover and microwave 5 minutes or until slightly tender. Cool to room temperature.

Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Reserve remaining dressing for the salad.

Prepare a charcoal fire or preheat grill to high heat. Place grill on grill rack, and coat with cooking spray. Grill steak, 6 minutes on each side for medium, or until desired degree of doneness. Let rest 5-10 minutes before slicing. Grill potatoes 3 minutes on each side or until cooked through and tender.

Arrange greens, tomatoes and potatoes evenly on 4 serving plates. Drizzle evenly with remaining dressing. Cut steak diagonally across grain into thin slices and arrange over salad.

Nutrition Information

Serves: 4 |  Serving Size: 4 ounces steak + 1 1/2 cup salad greens + 4 ounces potatoes + 1/4 cup cherry tomatoes

Per serving: Calories: 386; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 56mg; Sodium: 285mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 3g; Protein: 36g

Nutrition Bonus: Potassium: 583mg; Iron: 39%; Vitamin A: 75%; Vitamin C: 84%; Calcium: 14%

Energizing Tips (optional)

  • Serve with 1 whole-grain dinner roll to up calories, carbs and fiber. (Per serving: Calories: 486; Fat: 16g; Carbohydrate: 44g; Dietary Fiber: 7g; Sugar: 4g; Protein: 41g) 

Photo Credit: Julia Rutland

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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