- Prep
35
min
- Total
35
min
- Servings
4
A simple green salad becomes a hearty meal with the addition of potatoes and steak.
Ingredients
- 12
small red potatoes, quartered - 2
tablespoons olive or vegetable oil - 2
teaspoons kosher (coarse) salt - 1/2
teaspoon pepper - 1
lb beef flank steak - 1
bag (6 oz) washed fresh baby spinach leaves - 1
medium tomato, cut into bite-size pieces - 1/4
cup tangy tomato bacon dressing
Steps
1
Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
2
Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
3
Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
4
Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.
Tips from the Betty Crocker Kitchens
tip 1
Start the steak about 5 minutes after you start roasting the potatoes; they’ll be done at about the same time.
tip 2
For wilted spinach, toss all ingredients, cover bowl with plastic wrap and allow steam from the beef and potatoes to wilt the spinach.
Nutrition
790 Calories, 40g Total Fat, 36g Protein, 71g Total Carbohydrate, 5g Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 790
- Calories from Fat
- 360
- Total Fat
- 40g
- 62%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1440mg
- 60%
- Potassium
- 2700mg
- 77%
- Total Carbohydrate
- 71g
- 24%
- Dietary Fiber
- 10g
- 42%
- Sugars
- 5g
- Protein
- 36g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 50%
- 50%
- Calcium
- 15%
- 15%
- Iron
- 60%
- 60%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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