Skip Navigation Links
  Skip Navigation Links  
 

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.
 
 
 
 
Submitted By: Shirley L. Revis
Adams
Montgomery Farmers Co-op
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2024 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice