Steak and Potatoes Our Way, With Salad

By Marian Burros

Published June 29, 1993

Total Time
35 minutes
Rating
3(13)
Comments
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Featured in: PLAIN AND SIMPLE; A Comeback for Steak and Potatoes

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Ingredients

Yield:3 servings

  • 1 pound tiny new potatoes

  • 8 ounces flank steak

  • 2 6-ounce jars marinated artichoke hearts

  • 1 medium clove garlic

  • 2 tablespoons white-wine vinegar

  • 4 tablespoons white wine

  • 1 teaspoon dried thyme

  • Freshly ground black pepper

  • 6 ounces arugula (or other bitter greens)

  • 12 cherry or 18 pear tomatoes, either red or yellow

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

47 grams carbs; 51 milligrams cholesterol; 427 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram trans fat; 11 grams fiber; 437 milligrams sodium; 26 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using broiler, turn on.

  2. Step 2

    Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.

  3. Step 3

    Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.

  4. Step 4

    Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.

  5. Step 5

    Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.

  6. Step 6

    Wash and dry arugula and trim stems; wash tomatoes and dry.

  7. Step 7

    When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.

  8. Step 8

    Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.

  9. Step 9

    Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

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3 out of 5
13 user ratings
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