Steak New Potato Toss Recipes

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STEAK & NEW POTATO TOSS



Steak & New Potato Toss image

I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. -Deyanne Davies, Rossland, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 pound small red potatoes, cut into 1-inch wedges
1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
3 cups fresh broccoli florets
1/4 cup olive oil
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
2 green onions, thinly sliced
1 medium sweet red pepper, chopped

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain., Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat., In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices., In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 411 calories, Fat 21g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

SKIRT STEAK WITH CRISPY GARLIC POTATOES



Skirt Steak with Crispy Garlic Potatoes image

This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Steps:

  • Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
  • Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
  • While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Nutrition Facts : Calories 568 g, Fat 33 g, Fiber 3 g, Protein 39 g

ONE PAN NEW YORK STRIP STEAKS & CRISPY POTATOES & SAUCE



One Pan New York Strip Steaks & Crispy Potatoes & Sauce image

This meal is a weeknight friendly. It was developed by America's Test Kitchen and can also be found in Cook's Country's cookbook, One-Pan Wonders.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup fresh parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup red onion, chopped
1/4 cup red wine vinegar
2 tablespoons water
4 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 lbs red potatoes, unpeeled, cut into 1 inch wedges
1/4 cup vegetable oil, divided
salt and pepper
2 (1 lb) boneless strip steaks, 1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise

Steps:

  • For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
  • For the steak and potatoes: Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave, stirring occasionally until potatoes begin to soften, 5 to 7 minutes; drain well.
  • Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
  • Flip steaks, reduce heat to medium and cook until meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes.
  • Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until well browned, about 10 minutes.
  • Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.

Nutrition Facts : Calories 495, Fat 41, SaturatedFat 5.6, Sodium 623.3, Carbohydrate 30, Fiber 3.6, Sugar 2.8, Protein 4

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