Steak & New Potato Toss Recipe

From Taste of Home



Ingredients:
1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1 medium sweet red pepper, chopped

VINAIGRETTE:
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.

Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine vinaigrette ingredients.

Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold.

Comments:
This was good. Adam thought the steak was overdone, which it probably was for him, but that's my fault because I can't stand meat that's red. The sauce is really light and complements the different elements of the dish.