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California Potato and Steak Salad
California Potato and Steak Salad

California Potato and Steak Salad

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
Healthy Living
Here's a great steak-house salad, California style—made with sliced potatoes, salsa, avocados and julienned strips of grilled beef top round steak.
What You Need
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6 servings
Original recipe yields 6 servings
2 lb. red potato es (about 6)
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup A.1. Cracked Peppercorn Sauce
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground red pepper (cayenne)
1 beef top round steak (1 lb.), 1 inch thick
4 cups tightly packed torn mixed salad greens
1 avocado, thinly sliced
4 plum tomatoes, sliced
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly.
Meanwhile, heat grill to medium heat. Mix salsa, A.1. and sour cream until blended. Refrigerate until ready to serve. Combine seasonings; rub onto both sides of steak.
Grill steak 5 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 5 min. Meanwhile, cut potatoes into 1/4-inch-thick slices.
Cut steak across the grain into thin slices. Cover platter with salad greens. Top with meat, avocados, tomatoes and potatoes. Serve with salsa mixture.
Kitchen Tips
Tip 1
How to Grill Steak
When grilling steaks, make sure the grill is hot before adding meat. A hot grill sears the steaks, sealing the outside of the meat so the inside stays moist and juicy. Keep the temperature of the grill as even as possible. Since the center of the grill tends to be hotter, place thicker cuts of steaks near the center of the grate and thinner cuts toward the outer edges.
Tip 2
How to Slice Cooked Steak for Most Tenderness
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 to 10 min. for thicker steaks. 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. If you have an electric knife, you can use that to quickly slice the meat.
Tip 3
How to Grill Juicy Steaks
Use tongs to turn steaks on the grill when the bottom is well browned. Piercing with a fork will cause the juices to run out, resulting in a less juicy steak.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 45mg
Sodium 560mg
Total Carbohydrates 36g
Dietary Fibers 6g
Sugars 6g
Protein 19g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings
* 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.
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