Steak and Potato Salad


Submitted By: Shirley L. Revis

Ingredients

  • 2 pounds boneless sirloin steak, about 1-inch thick
  • ½ cup cider or red wine vinegar
  • ¼ cup olive or vegetable oil
  • ¼ cup soy sauce
  • 6 cups cubed cooked potatoes
  • 1 cup diced green pepper
  • 1/3 cup chopped green onions
  • ¼ cup minced fresh parsley
  • ½ cup Ceasar salad dressing
  • Lettuce leaves

    • Instructions


    Place steak in a large, resealable plastic bag or shallow glass container. Combine vinegar, oil, and soy sauce; pour over steak. Cover and refrigerate for one hour or overnight.
    Drain; discarding marinade. Grill or broil steak for eight to 10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°, medium 160°, well done 170°). Slice into thin strips across the grain and place in a bowl. Add potatoes, green pepper, onions, parsley, and dressing; toss to coat. Serve on lettuce leaves.
    Yield: Eight to 10 servings.