Grilled Steak & Potato Salad

Meat-and-potato followers will take pleasure in this hearty salad that includes lean flank steak and roasted potatoes. The tangy aspect salad helps make this a well-balanced, nutritious meal. In the event you’d fairly minimize the carbs, omit the potatoes and double up on the blended salad greens as an alternative.

Lively time: 20 minutes | Whole time: 55 minutes, plus marinating time

Grilled Steak & Potato Salad

Components

• 1 lb (455g) child Yukon Gold or crimson potatoes, halved
• 2 massive garlic cloves, minced
• 2 tsp floor cumin
• 4 tsp contemporary thyme, chopped
• 4 tsp contemporary rosemary, chopped
• 3/4 tsp salt
• 1/2 tsp floor black pepper
• 1/4 cup crimson wine vinegar
• 1/4 cup additional virgin olive oil
• 1 tbsp water
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 lb (455g) lean flank steak, trimmed
• Cooking spray
• 6 cups (200g) packed blended greens equivalent to arugula, kale or spinach
• 1 cup canned no-salt-added cannellini beans, drained and rinsed
• 1 cup (180g) cherry tomatoes, halved

Instructions

Place potatoes in a medium microwave-safe bowl. Cowl and microwave for five minutes or till fork tender, then cool to room temperature.

Mix garlic, cumin, thyme, rosemary, salt, and pepper in a small bowl, then stir in vinegar, olive oil, water, honey and mustard. Divide dressing evenly. Place half of the dressing in a big zip-top bag or glass baking dish; add steak and potatoes. Seal or cowl and marinate within the fridge for half-hour to 4 hours. Reserve the remaining dressing and discard any marinade that has are available in contact with uncooked steak.

Put together a charcoal fireplace or preheat a grill to excessive warmth and coat the grill rack with cooking spray. Grill steak for six minutes per aspect for medium, or till desired doneness, inside temp ought to attain 145°F. Let relaxation for five–10 minutes earlier than slicing. Pat potatoes dry and barely coat with cooking spray. Grill potatoes, 3 minutes per aspect or till cooked by means of and tender.

Prepare greens, beans, tomatoes, and potatoes evenly on 4 serving plates and drizzle with the remaining dressing. Slice steak diagonally throughout the grain into skinny slices and organize over the salad.

Serves: 4 | Serving Dimension: 4 ounces steak + 1 1/2 cup salad greens + 4 ounces potatoes + 1/4 cup cannellini beans + 1/4 cup cherry tomatoes + 2 tbsp dressing

Diet (per serving): Energy: 464; Whole Fats: 23g; Saturated Fats: 5g; Monounsaturated Fats: 13g; Polyunsaturated Fats: 2g; Ldl cholesterol: 73mg; Sodium: 572mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 8g; Protein: 31g

Diet Bonus: Potassium: 1,249mg; Iron: 31%; Vitamin A: 172%; Vitamin C: 46%; Calcium: 14%

Initially revealed August 1, 2015; Up to date April 2026