Prep Time: 35 minutes
Marination Time: 30 minutes
Grill/Cook Time: 35 minutes
Combine a delicious grilled steak, a memorable marinade, and a side of red potato salad and you have complete meal. One dish dinners rock!
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 Tbs. Dijon-style mustard
2 tsp. garlic clove, minced (how to)
1/2 tsp. dried thyme leaves
1/2 tsp. ground black pepper
1/2 tsp. sugar
1 lb. boneless beef sirloin steak, 3/4-inch thick
1 1/2 lbs. small red potatoes, cut into quarters
1/2 lb. fresh green beans, cut into 1-inch pieces
3 cups mushrooms, thinly sliced
1 med. red pepper, cut into 2-inch-long strips
1/2 sm. red onion, thinly sliced
2 cups cherry tomatoes, cut in half
1. In a gallon size resealable plastic bag, combine the oil, vinegar, mustard, garlic, thyme, black pepper, and sugar; seal and shake to combine. Reserve 3/4 cup of the marinade for dressing. Add the beef to the remaining marinade in bag; seal and turn to coat. Refrigerate for 30 minutes. Remove the beef from the marinade. Discard the marinade from bag.
2. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
3. Place the green beans into a medium microwavable bowl. Cover and microwave on HIGH for 2 minutes or until the beans are tender-crisp.
4. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling. Remove the beef to a cutting board and let stand for 5 minutes. Cut the beef into thin slices.
5. Place the steak, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl. Add the reserved dressing and toss to coat. Arrange the lettuce leaves on a platter. Top with the steak and potato salad.
I could live on salads if they all tasted this good! Share this recipe with your family for guaranteed smiles!
Original Recipe Source: Campbell’s Kitchen