STEAK & NEW POTATO TOSS FOR TWO
Total Time: 30 minutes Yield: 2 servings
1. 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.
2. Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F). Let stand for 10 minutes before thinly slicing across the grain.
3. 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.
4. Drain broccoli and potatoes, and place in a large bowl. Add beef and red pepper, then drizzle with vinaigrette and toss to coat. Serve warm or cold. ½ lb small red potatoes, scrubbed and cut into wedges 10 oz. beef top sirloin steak 1½ cups fresh broccoli florets
½ cup chopped sweet red pepper
VINAIGRETTE
2 tbsp olive oil
1 tbsp cider vinegar
1 green onion, thinly sliced 1 garlic clove, minced
¼ tsp ground mustard
¼ tsp paprika
⅛ tsp pepper
NUTRITIONAL INFORMATION
Amount Per Serving (1½ cups):
416 calories, 20 g fat, 57 mg cholesterol, 88 mg sodium, 25 g carbohydrate,
4 g sugars, 5 g fibre, 35 g protein.