Marinated Beef Salad with Potatoes and Green Beans
Ingredients
- 1 1/4 lb boneless sirlion steak 1 inch thick trimmed
- 1 small onion thinly sliced
- 1 garlic clove finely chopped
- 1/2 green pepper finely chopped
- 1/8 tsp cracked black peppercorns
- 1 tsp dried tarragon
- 2 lemons juiced
- 1/2 lb boiling potatoes scrubbed and cut into 1 inch cubes
- 3/4 lb green beans trimmed
- 1/8 tsp salt
- 1 ripe tomato cut into wedges
- 4 tsp safflower oil
- 1 tsp dijon mustard
Instructions
- In small bowl, combine onion, garlic, green peppers, black peppercorns and tarragon. Scatter half the mixture on bottom of shallow nonreactive pan. Put steak into pan and sprinkle the rest of the mixture on top. Pour lemon juice over the steak and let it marinate for 2 hours at room temperature or overnight in the fridge. Cook potatoes in saucepan of boiling water until tender-7 to 10 min. Drain and set aside to cool. Pour enough water into saucepan to fill it 1 inch. Set steamer in pan and bring water to a boil over med-high heat. Add beans to steamer, cover the pan, and steam beans until they are just tender about 5 min. Refresh beans under cold running water, drain well and put them into large salad bowl. Preheat broiler. Remove steak from marinade and pour marinade into small saucepan. Scrape any clinging marinade ingredients off steak and into saucepan. Bring liquid to a boil and cook it for 2 min. Set aside. Pat steak dry with paper towels and broil for 4 min on first side. Sprinkle steak with salt, turn steak over and broil it 4 more min for medium rare meat. Let steak rest at room temp for 30 min, then slice into thin strips. Cut each strip into 2 inch lengths. Add beef, cooled potatoes and tomatoes to beans. Strain marinade into small bowl, discarding solids left in sieve. Whisk oil and mustard into bowl to make a vinaigrette. Pour vinaigrette over salad and toss well. Refrigerate salad for 20 m in before serving.
