Steak Salad with Green Beans & Potatoes
Skirt steak and vegetables with a crisp iceberg salad makes the perfect meal.
Ingredients
- 1 (6-ounce) package Fresh Express® Iceberg Garden Salad Blend
- 1 pound red potatoes, quartered
- 4 small garlic cloves, thinly sliced
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons grated Parmigiano Reggiano
- 12 ounces green beans, trimmed and cut into 1-1/2-inch pieces
- 1/2 red onion, thinly sliced
- 1 pound skirt steak
Dressing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons sherry vinegar
- Salt and pepper to taste
Instructions
- Heat oven to 400°F.
- Arrange potatoes on a baking sheet; top with garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Drizzle with 1 tablespoon olive oil. Bake for 20 minutes or until tender. Sprinkle with Parmigiano Reggiano.
- Meanwhile, heat an outdoor or indoor grill to medium-high; oil the grill grate.
- Season steak with remaining salt and pepper. Grill steak for four to five minutes a side or until meat reaches desired doneness (medium-rare is very pink in the center; medium is light pink in the center; well-done is brown throughout). Remove from the grill and let sit for five minutes; cut into 1/4-inch thick slices.
- Heat remaining olive oil in a skillet. Cook the green beans and onion for two minutes or until beans are tender and charred in spots. Season with salt and pepper.
- Divide potatoes and green beans evenly onto four plates; top green beans with steak.
- Place Fresh Express® Iceberg Garden Salad Blend in a large bowl. Drizzle with dressing and toss to coat.
- Place salad next to the potatoes, green beans and steak.
Dressing Instructions:
- Whisk all ingredients in a small bowl.