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Beefy Potato Salad
with Green Beans
3 Omaha Steaks Top Sirloin Steaks
½ cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-¼ pound) refrigerated prepared potato wedges
- Cut beef steak lengthwise in half, then crosswise into 1/8 to ¼-inch thick strips. Combine ¼ cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
- Heat same skillet over medium-high heat until hot. Add ½ of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
- Add remaining ¼ cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.
Total Preparation and Cooking Time: Up to 2 hours and 30 minutes
Recipe and Photo courtesy of The Beef Checkoff
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