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Ingredients
- 1 pound (455 grams) baby Yukon Gold or red potatoes, halved
- 1 large garlic clove, minced
- 1 teaspoon ground cumin
- 2 teaspoons fresh chopped thyme
- 2 teaspoons fresh chopped rosemary
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 pound (455 grams) lean flank steak, trimmed
- 6 cups (120 grams) packed mixed greens such as Romaine, baby arugula, baby kale or spinach
- 1 cup (150 grams) cherry tomatoes, halved
Directions
Place potatoes in a medium microwaveable bowl. Cover and microwave 5 minutes or until slightly tender. Cool to room temperature.
Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Reserve remaining dressing for the salad.
Prepare a charcoal fire or preheat grill to high heat. Place grill on grill rack, and coat with cooking spray. Grill steak, 6 minutes on each side for medium, or until desired degree of doneness. Let rest 5-10 minutes before slicing. Grill potatoes 3 minutes on each side or until cooked through and tender.
Arrange greens, tomatoes and potatoes evenly on 4 serving plates. Drizzle evenly with remaining dressing. Cut steak diagonally across grain into thin slices and arrange over salad.
Source: Grilled Steak & Potato Salad – MyFitnessPal
Image Credit: Grilled Steak & Potato Salad
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