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Steakhouse Salad

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By Betty Crocker Kitchens
Updated Dec 17, 2009
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A simple green salad becomes a hearty meal with the addition of potatoes and steak.

Steakhouse Salad

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 12 small red potatoes, quartered
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons kosher (coarse) salt
  • 1/2 teaspoon pepper
  • 1 lb beef flank steak
  • 1 bag (6 oz) washed fresh baby spinach leaves
  • 1 medium tomato, cut into bite-size pieces
  • 1/4 cup tangy tomato bacon dressing

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
  • Step 
    2
    Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
  • Step 
    3
    Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
  • Step 
    4
    Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.

Nutrition

790 Calories
40g Total Fat
36g Protein
71g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
790
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1440mg
60%
Potassium
2700mg
77%
Total Carbohydrate
71g
24%
Dietary Fiber
10g
42%
Sugars
5g
Protein
36g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
60%
60%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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