Does your family love meat and potatoes, but you want them to eat more vegetables? Here's the ultimate compromise: all the pleasure of grilled steak and potatoes mixed into a tasty, fresh summer salad.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Vinaigrette:
Method
In small bowl, stir together oil, paprika, oregano, salt and pepper; set aside.Scrub and halve potatoes. Place in microwaveable dish; sprinkle with 2 tbsp water. Cover and microwave on high until tender, 5 to 8 minutes. Toss with half of the paprika mixture; thread onto skewers.
Rub remaining paprika mixture all over steak. Place steak and potatoes on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare and potatoes are tender, 10 to 12 minutes. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across the grain. Remove potatoes from skewers.
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, salt and pepper.
Add greens, fennel, tomatoes, potatoes and steak; toss to coat. Sprinkle with blue cheese.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 366 mg
- Sugars 3 g
- Protein 30 g
- Calories 428.0
- Total fat 23 g
- Potassium 1231 mg
- Cholesterol 55 mg
- Saturated fat 6 g
- Total carbohydrate 25 g
%RDI
- Iron 31.0
- Folate 58.0
- Calcium 14.0
- Vitamin A 31.0
- Vitamin C 67.0
