 |
|
|
|
|
|
| |
Meats & Seafood -
Steak and Potato Salad
|
| 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.
|
| |
|
|
|
|
|
|
|
|
|
|
|
|