Steakhouse Salad

A simple green salad becomes a hearty meal with the addition of potatoes and steak.

  • prep time 35 min
  • total time 35 min
  • ingredients 8
  • servings 4

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
  • 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.
  • 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.
  • 3 Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
  • 4 Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    790
    (
    Calories from Fat
    360),
    % Daily Value
    Total Fat
    40g
    40%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1440mg
    1440%;
    Total Carbohydrate
    71g
    71%
    (Dietary Fiber
    10g
    10%
      Sugars
    5g
    5%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    50%;
    Calcium
    15%;
    Iron
    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 Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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