Flank Steak, Potato, and Roasted Red Pepper Salad

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

This entrée salad of cold cooked steak, roasted potatoes, and roasted peppers is quite a satisfying meal.

Ingredients

Salad

	½	Broiled Flank Steak with Soy-Honey Marinade
	2	large red bell peppers, roasted and peeled (see Roast Duck Soft Tacos)
	16	Curried Roasted Potatoes, quartered
	3	green onions, including green tops, thinly sliced
	2	small tomatoes, cut into 10 wedges each
	2	Tbsp. capers, drained
	1	cup lightly packed fresh parsley leaves, minced
	¼	tsp. salt
	~	Freshly ground pepper to taste
	1	head red leaf lettuce

Dressing

	2	Tbsp. fresh lemon juice
	6	Tbsp. extra-virgin olive oil
	½	tsp. curry powder
	⅛	tsp. salt
	~	Freshly ground pepper to taste

Steps

1. 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 (about ⅛ inch) slices. This sort of French fry shape is known as “julienne.” Cut the peppers into the same shape as the beef.
2. In a large bowl, combine the potatoes, bell peppers, green onions, tomatoes, capers, parsley, salt, and pepper. Toss to blend.

To Make The Dressing

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

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