Grilled Steak and Potato Salad

Campbell's Grilled Steak and Potato Salad Recipe

A grilled steak and red potato salad makes for a satisfying dinner.

At a glance

Prep

35 min.

Total

1 hr. 40 min.

Serves

6

Servings: about 2 cups each

Marinate: 30 min.

Cook: 20 min.

Stand: 5 min.

Grill: 10 min.

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What You'll Need

3/4 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)
1 1/2 pounds small red potatoes, cut in quarters
1/2 pound fresh green beans, cut into 1-inch pieces (about 1 1/2 cups)
3 cups thinly sliced mushrooms (about 8 ounces)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 small red onion, thinly sliced
2 cups cherry tomatoes, cut in half
6 cups packed mixed salad greens

How to Make It

  • 1

    Stir the oil, vinegar, mustard, garlic, thyme, black pepper and sugar in a shallow nonmetallic dish or gallon size resealable plastic bag.  Reserve 3/4 cup for dressing.  Add the beef to the remaining mixture and turn to coat.  Close the dish or seal the bag and refrigerate for 30 minutes.  Remove the beef from the marinade.  Discard the marinade.

  • 2

    Place the potatoes into a 3-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the potatoes are tender.  Drain the potatoes well in a colander.

  • 3

    Place the green beans into a medium microwavable bowl.  Cover and microwave on HIGH for 2 minutes or until the beans are tender-crisp.

  • 4

    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.

  • 5

    Place the steak, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl.  Add the reserved dressing and toss to coat.  Arrange the salad greens on a platter. Top with the steak salad.

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RID#26958

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