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Warm “Meat & Potato” Salad

Warm “Meat & Potato” Salad
Peppery watercress, grilled steak and creamy potatoes are drizzled with a tangy vinaigrette for a healthy, flavorful salad.
2   tbsp (30 mL) Dijon mustard
2   tbsp (30 mL) red wine vinegar
1   tbsp (15 mL) honey
1   small shallot, finely chopped
1   tsp (5 mL) chopped fresh thyme leaves
1/8   tsp (0.5 mL) salt
1 1/2   tbsp (22 mL) olive oil
Salad & Steak
1 1/4   lbs (575 g) petite golden or fingerling potatoes
1   cup (250 mL) cherry tomatoes
2   small shallots
1   bunch fresh watercress (6 cups/1.5 L)
1 1/4   lbs (575 g) boneless beef top sirloin steak, about 1/2 in. (1 cm) thick
1   tsp (5 mL) chopped fresh thyme leaves
1   tsp (5 mL) coarsely ground black pepper
1/4   tsp (1 mL) salt
  1. For vinaigrette, combine mustard, vinegar, honey, shallot, thyme and salt in Small Batter Bowl. Slowly add oil, whisking until well blended. Set aside.
  2. For salad, slice potatoes crosswise into 1/4-inch-thick (6-mm) pieces. Combine potatoes and 5 cups (1.2 L) water in (4-qt./3.8-L) Casserole; cook over medium heat 13-15 minutes or until tender. Drain and set aside. Cut tomatoes into quarters and thinly slice shallots using Santoku Knife. Wash watercress in Salad & Berry Spinner; spin dry.
  3. Sprinkle both sides of steak with thyme, black pepper and salt. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with olive oil using Kitchen Spritzer. Add steak to pan and top with Grill Press. Cook 2-3 minutes on each side or until Digital Pocket Thermometer registers 140°F (60°C) for medium-rare doneness. Remove steak from heat; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C).
  4. To assemble, combine potatoes, shallots and half of the vinaigrette in medium Colander Bowl; toss gently. Thinly slice steak against the grain. Arrange watercress on Large Bamboo Platter. Top with potato mixture, tomatoes and steak. Drizzle with remaining vinaigrette.

Yield: 6 servings

Nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 22 g, Fiber 2 g, Protein 21 g

Cook's Tips: If desired, 1 tsp (5 mL) dried thyme (1/2 tsp/2 mL in vinaigrette, 1/2 tsp/2 mL on steak) can be substituted for the fresh thyme.

Watercress has small, dark green leaves and is typically sold in bunches in the produce section of most grocery stores. It has a slightly bitter, peppery taste.

If desired, 1 cup (250 mL) grape tomatoes can be substituted for the cherry tomatoes.