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.
The best kind of salads are the ones that have meat & potatoes. Bonus points, if like this one, everything is made using one pan.
Servings and Ingredients
|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
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.
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.
Serve meat and vegetables over salad greens. Sprinkle with blue cheese crumbles. Garnish with chives, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 330mg
- Total Carbohydrates: 24g
- Protein: 26g