Flank Steak and Potato Salad


Flank Steak and Potato Salad

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Sliced grilled flak steak on top of mixed greens and grilled yellow tomatoes

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    Here's a fresh take on salad for steak lovers. Marinade tenderizes this economical cut of beef. 

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    Servings and Ingredients

    Serves 4
    ½ c. aged white wine vinegar
    ¼ c. chopped shallot
    ¼ c. Hy-Vee Select olive oil, divided
    2 tbsp. Hy-Vee honey
    2 tbsp. chopped fresh basil
    1 tbsp. chopped fresh thyme
    1 tbsp. Hy-Vee Worcestershire sauce
    2 clove(s) garlic, minced
    1 tsp. Hy-Vee salt
    ½ tsp. Hy-Vee black pepper
    1 ¼ lbs. beef flank steak, about 1-inch thick
    1 lbs. small potatoes
    2 yellow bell peppers, cut into quarters
    1 bunch(es) green onions, trimmed
    4 c. baby romaine salad greens

    Things To Grab


      1. For herbed vinaigrette, in a blender or food processor combine vinegar, shallot, 2 tablespoons olive oil, honey, basil, thyme, Worcestershire sauce, garlic, salt and black pepper. Cover and blend until combined. Divide into two portions; set aside.
      2. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour 1 portion of vinaigrette over steak; set remaining vinaigrette aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
      3. In a large microwave-safe bowl, microwave potatoes on HIGH for 3 to 5 minutes or until slightly tender. Cut potatoes in half; lightly toss with 1 tablespoon olive oil. Thread potatoes onto skewers. Lightly toss bell pepper and onions with remaining olive oil; thread onto skewers.*

        Hyvee Culinary Expert Tip
        If using bamboo skewers, soak skewers in water for 30 minutes before using.
        Hy-Vee Test Kitchen
      4. Prepare a charcoal or gas grill for direct grilling over medium heat. Grill steak until desired doneness, turning once halfway through grilling, discarding marinade. Allow 12 to 15 minutes for medium-rare (130 degrees) to medium (140 degrees). Add potatoes and bell pepper to grill during the last 8 minutes of grilling and green onions the last 4 minutes, turning frequently.

      5. Thinly slice steak against the grain. Coarsely chop bell peppers and slice onions. To serve, arrange mixed greens, steak and grilled vegetables on four dinner plates. Drizzle with reserved portion of vinaigrette.

      Nutrition facts


      470 Calories per serving

      Amounts Per Serving

      • Total Fat: 23g
      • Cholesterol: 45mg
      • Sodium: 730mg
      • Total Carbohydrates: 36g
      • Protein: 34g

      Daily Values

      Vitamin A 100%
      Vitamin C 210%
      Iron 25%
      Calcium 8%

      Recipe Source:

      Hy-Vee Seasons Spring 2015.