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Steak Salad With Green Beans & Potatoes Recipe
Skirt steak and a honey dijon vinaigrette top this crunchy, refreshing salad with veggies.
Serves:
4
Allergen Information
Allergen Information
Product contains:
- Milk
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
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 Ingredients:
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 3 Tablespoons sherry vinegar
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.
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Kitchen Tip
Crunch it Up
Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.
