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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 cups each)
Grilled Steak and Potato Salad
A grilled steak in this delectable marinade with a side of red potato salad makes for a complete satifying meal.
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Serves: 6 servings (about 2 cups each)
Prep Time: 35 minutes
Cook Time: 30 minutes
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3/4 cup Crisco® vegetable oil
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons minced garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)
1 1/2 pounds small red potato, cut into quarters
1/2 pound fresh green beans, cut into 1-inch pieces (about 1 1/2 cups)
3 cups thinly sliced mushroom (about 8 ounces)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 small red onion, thinly sliced
2 cups cherry tomato, cut in half
lettuce leaves

Stir the oil, vinegar, mustard, garlic, thyme, black pepper and sugar in a shallow nonmetallic dish or gallon size resealable plastic bag.  Reserve 3/4 cup for dressing.  Add the beef to the remaining mixture and turn to coat.  Close the dish or seal the bag and refrigerate for 30 minutes.  Remove the beef from the marinade.  Discard the marinade.

Place the potatoes into a 3-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the potatoes are tender.  Drain the potatoes well in a colander.

Place the green beans into a medium microwavable bowl.  Cover and microwave on HIGH for 2 minutes or until the beans are tender-crisp.

Lightly oil the grill rack and heat the grill to medium.  Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling.  Remove the beef to a cutting board and let stand for 5 minutes.  Cut the beef into thin slices.

Place the steak, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl.  Add the reserved dressing and toss to coat.  Arrange the lettuce leaves on a platter. Top with the steak salad.

Nutritional Values per Serving using Crisco Oil: Calories 615, Total Fat 41g, Saturated Fat 5g, Cholesterol 59mg, Sodium 627mg, Total Carbohydrate 40g, Dietary Fiber 7g, Protein 27g, Vitamin A 41%DV, Vitamin C 112%DV, Calcium 6%DV, Iron 28%DV


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