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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.
Ingredients:
Vinaigrette
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
Directions:
  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.