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Steak Salad with Green Beans & Potatoes

Steak Salad with Green Beans & Potatoes

Steak Salad with Green Beans & Potatoes

Admin
Skirt steak and a honey dijon vinaigrette top this crunchy, refreshing salad with veggies.
Course Main Course
Cuisine Grilled
Servings 4 people

Ingredients
  

  • Fresh Express Iceberg Garden
  • 1 pound skirt steak cut into 4 pieces and patted dry
  • 1 pound red potatoes quartered
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 2 Tablespoons extra-virgin olive oil
  • 3/4 pound green beans trimmed and cut into 1 1/2-inch pieces
  • 4 small garlic cloves thinly sliced
  • 1/2 red onion slivered
  • 2 Tablespoons grated parmigiano reggiano

Dressing Ingredients:

  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons honey
  • 2 Tablespoons Dijon mustard
  • 3 Tablespoons sherry vinegar

Instructions
 

  • Preheat oven to 400 degrees.
  • On a baking sheet, spread out the potatoes. Sprinkle garlic and 1/2 teaspoon of salt and 1/8 teaspoon of pepper on potatoes. Drizzle 1 Tablespoon extra virgin olive oil on top.
  • Toss and then bake approximately 20 minutes until fully cooked. They should be fork tender when done.
  • When out of the oven, garnish potatoes with parmigiano reggiano.
  • Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat.
  • Season steak with remaining salt and pepper and set aside until fire or pan is hot. Cook steak 3 to 5 minutes per side for medium-rare. Internal temperature should be at least 145 degrees F.
  • Transfer steaks to a cutting board and let rest.
  • Heat a medium sauté pan along with 1 tablespoon oil. Once the oil is hot add the green beans, slivered garlic, onions and cook 2 minutes until beans have some toasted blistered spots. Remove from heat; season to taste with salt and pepper and divide among four plates. 9. Thinly slice steak against the grain and fan atop the blistered beans.
  • Quickly toss the Fresh Express Iceberg Garden salad in the dressing and place alongside the beans and potatoes.

Dressing Instructions:

  • In a medium bowl combine 2 Tablespoons of the olive oil, honey, Dijon and the Sherry vinegar, and whisk to combine and season with salt and pepper.
  • Set aside till you are ready to build your salad.
Keyword Beef, Entertaining, Entrees, Iceberg, Kid-Friendly, Picnic & Patio, Protein, Seasonal
Made with
Iceberg Garden

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