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
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
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
-
Step4Cut 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
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