The Cook’s Corner 5-20-2008

Steak & German Potato Salad

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:
1 can (15 ounces) Read German Potato Salad
2 tablespoons coarse ground Dijon-style mustard
1/2 pound boneless top sirloin steak, cut 1 inch thick
1 bag (10 ounces) hearts of romaine lettuce

Directions:
1. Stir together potato salad and mustard in medium bowl; set aside.

2. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145oF); turn occasionally.

3. Cool steak. Carve diagonally across grain into 1/4-inch-thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens.

Makes 4 servings.

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