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October 15, 2018
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Flank Steak, Potato and Roasted Red Pepper Salad

This salad makes a satisfying meal.

  • 1/2 Broiled Flank Steak with Soy-Honey Marinade
  • 2 large red bell peppers, roasted and peeled (we used jarred)
  • 16 Curried Roasted Potatoes, quartered
  • 3 green onions, including green tops, thinly sliced
  • 2 small tomatoes, cut into 10 wedges each
  • 2 tablespoons capers, drained (we left this out)
  • 1 cup lightly packed fresh parsley leaves, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper Leaves from 1 head red leaf lettuce

With a sharp chef's knife, cut the steak in half horizontally to make 2 thinner pieces of the same shape you started with. Cut the steak with the grain to make several strips about 1 inch wide. Turn each strip and cut across the grain in very thin slices, about 1/8 inch. This sort of french-fry shape is known as "julienne." Cut the peppers into the same shape as the beef.

In a large bowl, combine the potatoes, bell peppers, green onions, tomatoes, capers, parsley, salt and pepper. Toss to blend.

  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Whisk the ingredients together and pour over salad. Arrange lettuce on 4 dinner plates, then top with the salad mixture. Top with the beef and serve. Serves 4.

-- "Cooking for the Week"

Sunday, December 15, 2002

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