Grilled Steak and Potato Salad

Campbell's Grilled Steak and Potato Salad Recipe

A grilled steak in this delectable marinade with a side of red potato salad makes for a complete satifying meal.

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 Crisco® vegetable oil
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons minced garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)
1 1/2 pounds small red potatoes, cut into 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 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
Lettuce leaves

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 lettuce leaves on a platter. Top with the steak salad.

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Recipe Nutritional Information

Made With

Crisco Oil

calories

615

totalfat

41g

saturatedfat

5g

cholesterol

59mg

sodium

627mg

totalcarbohydrate

40g

dietaryfiber

7g

protein

27g

vitamina

41%DV

vitaminc

112%DV

calcium

6%DV

iron

28%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26958

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