This hearty salad mixes tender grilled flank steak with roasted potatoes and a crisp green mix. The tangy dressing ties everything together for a balanced, satisfying meal. Skip the potatoes if you want fewer carbs and add more greens instead.
Active time: 20 minutes | Total time: 55 minutes (plus marinating)
Grilled Steak & Potato Salad
Ingredients
- 1 lb (455 g) baby Yukon Gold or red potatoes, cut in half
- 2 large garlic cloves, minced
- 2 tsp ground cumin
- 4 tsp fresh thyme, chopped
- 4 tsp fresh rosemary, chopped
- ¾ tsp salt
- ½ tsp ground black pepper
- ¼ cup red wine vinegar
- ¼ cup extra‑virgin olive oil
- 1 tbsp water
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 lb (455 g) lean flank steak, trimmed
- Cooking spray
- 6 cups mixed greens (arugula, kale, or spinach)
- 1 cup canned no‑salt‑added cannellini beans, drained
- 1 cup cherry tomatoes, halved
Directions
- Place the potatoes in a microwave‑safe bowl, cover, and microwave for about 5 minutes until soft. Let them cool.
- In a small bowl, mix garlic, cumin, thyme, rosemary, salt, and pepper. Stir in the vinegar, olive oil, water, honey, and mustard to form a dressing.
- Divide the dressing in half. Put one half in a zip‑top bag or shallow dish, add the steak and potatoes, and toss to coat. Refrigerate for 30 minutes to 4 hours. Keep the other half of the dressing for serving later.
- Heat a grill or charcoal fire to high. Spray the grill grates with cooking spray.
- Grill the steak about 6 minutes per side for medium (internal temperature 145°F). Let it rest 5‑10 minutes, then slice thinly against the grain.
- Pat the potatoes dry, spray lightly with cooking spray, and grill 3 minutes per side until tender.
- On four plates, arrange the mixed greens, beans, tomatoes, and grilled potatoes. Drizzle each salad with the reserved dressing.
- Lay the sliced steak on top of the salad. Serve right away.
Serves: 4
Nutrition per serving: 464 calories, 23 g total fat, 5 g saturated fat, 13 g monounsaturated fat, 2 g polyunsaturated fat, 73 mg cholesterol, 572 mg sodium, 34 g carbohydrates, 6 g fiber, 8 g sugars, 31 g protein.
Additional nutrients: 1,249 mg potassium, 31 % iron, 172 % vitamin A, 46 % vitamin C, 14 % calcium.