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.
No Reviews
Your review can be the first

Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

Watch & Learn: Salad videos

Watch simple and tasty how-tos,
tips and recipes.