Steak, Potato and Green Bean Salad


Steak, Potato and Green Bean Salad

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Plate filled with steak strips, green beans, potatoes and cherry tomatoes

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The best kind of salads are the ones that have meat & potatoes. Bonus points, if like this one, everything is made using one pan.

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Servings and Ingredients

Serves 4
¼ c. shallot, chopped
¼ c. Hy-Vee Worcestershire sauce
2 tbsp. fresh lemon juice
3 tbsp. Hy-Vee Select olive oil, divided
1 clove(s) garlic, minced
¾ lbs. beef boneless top sirloin steak, about 1-inch-thick
12 oz. new potatoes, halved or quartered
Hy-Vee salt, to taste
Hy-Vee black pepper, to taste
1 lbs. green beans, trimmed
1 c. red and/or yellow cherry tomatoes, halved
4 c. spinach and arugula salad blend
½ c. crumbled blue cheese
Fresh chives, for garnish

Things To Grab

  • Large resealable plastic bag
  • Hy-Vee nonstick cooking spray
  • 15x10x1-inch baking pan
  • Aluminum foil


  1. Combine shallot, Worcestershire sauce, lemon juice, 2 tablespoons olive oil, and garlic in a large resealable plastic bag. Add steak. Seal bag and marinate for 30 minutes.

  2. Preheat oven to 400 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray. Place potatoes in on half of prepared pan. Drizzle with remaining 1 tablespoon oil and sprinkle with salt and pepper. Bake 20 minutes, stirring once. Remove pan from oven.

  3. Remove steak from marinade; discard marinade. Cut steak into strips; add steak strips and green beans to pan. Return pan to oven and bake 15 to 20 minutes more or until steak is medium-rare, turning steak halfway through. Remove pan from oven; add tomatoes. Cover and let stand for 5 minutes.

  4. Serve meat and vegetables over salad greens. Sprinkle with blue cheese crumbles. Garnish with chives, if desired.

Nutrition facts


340 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 75mg
  • Sodium: 330mg
  • Total Carbohydrates: 24g
  • Protein: 26g

Daily Values

Vitamin A 70%
Vitamin C 80%
Iron 25%
Calcium 20%

Recipe Source:

Balance March 2018