Grilled Steak and Potato Salad

Campbell's Grilled Steak and Potato Salad Recipe

Marinated grilled steak is the perfect complement to this fresh and colorful salad with a simple vinaigrette that serves as both marinade and dressing.  Using broth in the dressing makes it light and flavorful, and gently steaming the potatoes and beans in broth gives them a subtle savory essence.  

At a glance

Prep

35 min.

Total

1 hr. 40 min.

Serves

4

Marinate: 30 min.

Cook: 20 min.

Stand: 5 min.

Grill: 10 min.

Cost per recipe: $13.54 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Vegetable Stock

    Swanson® Vegetable Stock

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth or Swanson® Vegetable Stock
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 teaspoons minced garlic
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)
3 small red potatoes  (about 1 pound), cut in quarters
1/4 pound fresh green beans, cut into 1-inch pieces (about 1 cup)
2 cups thinly sliced mushrooms  (about 6 ounces)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/4 medium red onion, thinly sliced (about 1/2 cup)
1 cup grape tomatoes  cut in half
6 cups packed mixed salad greens

How to Make It

  • 1

    Beat 1/2 cup broth, the oil, vinegar, mustard, and garlic in a medium bowl with a fork or whisk.  Season as desired.  Place the beef into a shallow nonmetallic dish or gallon size resealable plastic bag.  For the marinade, pour 1/4 cup broth mixture over the beef and reserve the remaining broth mixture for the dressing.  Cover the dish or seal the bag and refrigerate for 30 minutes.

  • 2

    Place the potatoes into a 3-quart saucepan and add remaining broth.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time.  Drain the potatoes and beans well in a colander.

  • 3

    Remove the beef from the marinade.  Discard the marinade.  Lightly oil the grill rack and heat the grill to medium.  Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling.  Remove the beef to a cutting board and let stand for 5 minutes.  Cut the beef into thin slices.

  • 4

    Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl.  Add the reserved dressing and toss to coat.  Serve over the salad greens.

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RID#26958