Steak & Vegetable Salad
|Beef flank steak/3 1/2 cups thinly sliced cooked roast beef||1 1⁄2 Pound|
|White wine vinegar||2 Tablespoon|
|Salad oil||6 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Thin skinned potatoes||1 Pound (Use Small Sized, About 2 Inches In Diameter)|
|Green beans||1⁄2 Pound, ends removed|
|Canned marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Canned whole pimentos||7 Ounce, drained, cut into strips (1 Can)|
|Mushrooms||1⁄4 Pound, sliced|
|Green onions with tops||5 , sliced|
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.
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 mg93%
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