Steak and Potato Salad

STEAK AND POTATO SALAD

1 cup olive oil or grapeseed oil
1/4 cup lemon juice
1/3 cup soy sauce
1 Tbsp garlic powder
1-1/2 tsp celery seed
1-1/2 tsp black pepper (more if desired)
4 beef top sirloin steaks (about 4 oz each)
1/4 cup butter
20 oz small new potatoes, parboiled and drained
1/2 cup chopped onion
4 cups assorted torn mixed greens
Cherry tomato halves or pimento strips for garnish

Combine first six ingredients to form a vinaigrette; reserve 1/3 cup of
the vinaigrette and pour remainder over steaks.  Cover and refrigerate
2 to 6 hours.

Quarter the potatoes.  Melt butter in skillet.  Saute potatoes along
with onions until potatoes are browned and cooked through; keep warm.
Grill or broil steak to desired doneness; slice thinly across the
grain.

To serve, divide greens on individual serving plates.  Top with potato
mixture, then steak.  Drizzle vinaigrette evenly over all.  Garnish as
desired.

Makes 4 servings.

--
Tom & Kathy Harris
Independent Watkins Associates
harris@watkinsonline.com
(Joe2118 is our son)

                
Source:

JOE2118 <JOE2118@email.msn.com>

Monday, February 12, 2001 7:56 PM

tnn.foods.recipes