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Steak & Vegetable Salad

Healthycooking's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Broiled
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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