STEAK AND POTATO SALAD
Source of Recipe
Newsday
Recipe Introduction
The light, creamy dressing on the steak and potato salad has a
surprise ingredient that you can't taste, but it lends wonderful
texture: tofu.
List of Ingredients
1 pound red potatoes, scrubbed and
quartered
1 cup frozen peas
1 (1-pound) flank steak
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon
mustard
1 (12-ounce) box soft silken tofu
3 tablespoons lemon
juice
1 tablespoon olive oil
2 tablespoons skim milk
1/2 teaspoon fennel seeds
3 ribs celery, chopped
1 red bell pepper,
diced
1 cup very thinly sliced red onion
1/4 cup parsley, choppedRecipe
1. Preheat the boiler. Coat a broiling pan with cooking spray.
2. Cook the potatoes in plenty of lightly salted boiling water until
tender. Add the peas to the pot, cook for 3 minutes and drain.
3. Sprinkle the steak with salt and pepper. Broil for 5 to 7 minutes
on each side, or until cooked to desired degree of doneness. Transfer
to a .cutting
board and let rest.
4. In a blender or food .processor, combine the .mustard, tofu, lemon
juice, olive oil and skim milk. Puree until smooth.
5. Toss the dressing with the potatoes, celery, red pepper, onion and
parsley.
6. Cut the steak horizontally on a diagonal into very thin strips,
then cut the strips across into 1-inch pieces. Toss the steak with the
.potatoes. Makes 4 servings.
Serving suggestions
Serve the steak and potato salad on salad greens.
For dessert, broil or grill slices of fresh pineapple lightly
sprinkled with brown sugar.
|
|
member logon
