Caution: This Steak & Potato Salad with Roasted Garlic-Chipotle Dressing is so good, you may never be allowed to make plain ol' potato salad again!
What You Need
Original recipe yields 4 servings
4 large cloves garlic, unpeeled
2 Tbsp. oil, divided
1 lb. small red potato es (about 5), quartered
1/2 lb. fresh green beans, trimmed
2 red pepper s, sliced
1 boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 cup KRAFT Classic Ranch Dressing
1 Tbsp. chopped canned chipotle peppers in adobo sauce
6 cups tightly packed torn romaine lettuce
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Place garlic on sheet of foil; drizzle with 1/2 tsp. oil. Fold foil to make packet. Combine potatoes, beans and red peppers in large bowl. Add remaining oil; mix lightly. Spread vegetables onto foil-covered rimmed baking sheet.
Bake garlic packet and vegetables 30 min.
Cook steak in skillet on high heat 2 min. on each side or until evenly browned. Remove steak from skillet; place next to vegetables on baking sheet. Bake 8 to 10 min. or until steak is medium doneness (160ºF).
Remove all ingredients from oven. Peel garlic; place in small bowl. Mash until smooth. Add dressing and chipotle peppers; mix well. Slice steak. Cover platter with lettuce; top with vegetables and meat. Drizzle with dressing mixture.
How to Slice Cooked Steak for Most Tenderness
For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices.
How to Rest Steak To Retain Juices
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to10 min. for thicker steaks.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.