Warm "Meat & Potato" Salad

Name: Warm "Meat & Potato" Salad
Yield: 6 servings of 2 oz steak 6 servings of 1 1/3 cup salad
Ingredients: 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; 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

Prep 30 min

Cook 20 min

Ready in 50 min

Peppery watercress, grilled steak and creamy potatoes are drizzled with a tangy vinaigrette for a healthy, flavorful salad.

Ingredients

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

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

For vinaigrette, combine mustard, vinegar, honey, shallot, thyme and salt in Small Batter Bowl. Slowly add oil, whisking until well blended. Set aside.
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.
Sprinkle both sides of steak with thyme, black pepper and salt. Heat Grill Pan over medium 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 140ºF (60ºC) for medium-rare doneness. Remove steak from heat; tent with foil and let stand 5 minutes (temperature will rise to 145ºF/63ºC).
To assemble, combine potatoes, shallots and half of the vinaigrette in Stainless (4-qt./4-L) Mixing 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 of 2 oz steak
6 servings of 1 1/3 cup salad

Nutrients per serving:

Calories 240, Calories from Fat 60, Total Fat 7 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 35 mg, Sodium 320 mg, Total Carbohydrate 22 g, Dietary Fiber 2 g, Sugars 5 g, Protein 21g

U.S. Diabetic exchanges per serving:

1 starch, 1 vegetable, 2 1/2 low-fat meat (1 carb)

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.