Peppery Beef and Two-Potato Salad

Double the potato mixture, and use half to accompany the Basic Grilled Flank Steak. Refrigerate leftovers to use in this salad. If you prefer less of a bite, reduce the amount of red and black pepper by half.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 4  cups  (1-inch) cubed sweet potatoes (about 1 pound)
• 3  cups  (1-inch) cubed small red potatoes (about 1 pound)
• 2  tablespoons  olive oil, divided
• 1/2  teaspoon  salt, divided
• Cooking spray
• 2  cups  chopped Basic Grilled Flank Steak (about 8 ounces)
• 1  cup  thinly sliced green onions
• 3  tablespoons  fresh lemon juice
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 450°.

Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add Basic Grilled Flank Steak and green onions; toss to combine.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.

Nutritional Information

Calories:

346 (30% from fat)

Fat:

11.5g (sat 2.8g,mono 6.8g,poly 0.9g)

Protein:

19g

Carbohydrate:

41.1g

Fiber:

6.5g

Cholesterol:

30mg

Iron:

2.7mg

Sodium:

458mg

Calcium:

56mg