Ingredients with Measurements:
- 1 lb. sirloin steak
- 4 medium-sized potatoes, peeled and cubed
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups mixed greens
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season steak with salt and pepper on both sides.
3. Grill steak for 4-5 minutes on each side or until desired doneness is reached.
4. Remove steak from grill and let it rest for 5 minutes before slicing.
5. In a large pot, boil cubed potatoes for 10-15 minutes or until tender.
6. Drain potatoes and set aside to cool.
7. In a large mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
8. Add sliced red onion, red bell pepper, and yellow bell pepper to the mixing bowl with the dressing and toss to coat.
9. Add mixed greens and cooled potatoes to the mixing bowl and toss to combine.
10. Serve salad on a plate and top with sliced steak.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 29g
- Protein: 29g
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Mixed greens can be substituted with arugula or spinach.
- Red onion can be substituted with shallots or green onions.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add crumbled blue cheese or feta cheese for extra flavor.
- Add sliced avocado for creaminess.
- Add roasted cherry tomatoes for sweetness.
- Add sliced hard-boiled eggs for protein.
Tips and tricks:
- Let the steak rest before slicing to ensure juiciness.
- Boil potatoes until they are fork-tender but not mushy.
- Toss the salad with the dressing just before serving to prevent wilting.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat leftover steak in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve salad on a large platter for a family-style meal.
- Arrange sliced steak on top of the salad for a beautiful presentation.
Garnishes:
- Sprinkle chopped fresh herbs such as parsley or cilantro on top of the salad.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Garlic bread or dinner rolls
- Grilled vegetables such as zucchini or asparagus
Troubleshooting advice:
- If the steak is not cooked to your liking, adjust the cooking time accordingly.
- If the potatoes are too mushy, reduce the boiling time.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before using.
Food history:
- The origins of potato salad can be traced back to Germany in the 18th century.
Flavor profiles:
- The salad has a balance of savory, sweet, and tangy flavors.
Serving suggestions:
- Serve the salad as a main dish for a light and healthy meal.
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