3 large Yukon Gold or white potatoes 3-4 cups sliced beef steak 1/3 cup red bell pepper, diced 1/3 cup green bell pepper, diced 1/3 cup red onion, diced 4 handfuls of gourmet salad greens, washed and spun 1/4 cup parsley, chopped Zest of one orange for garnish
For Garlic Dressing: 1 egg yolk 1/3 cup red wine vinegar 1 Tablespoon sugar 1 Tablespoon minced garlic 1 cup olive oil Salt and pepper to taste
For Garlic Dressing: Add egg yolk, vinegar, sugar and garlic to a food processor and process briefly. With the motor running, add oil through the feed tube until all is incorporated and thickened. Season to taste with salt and pepper.
Peel potatoes and cut into 1/2" cubes. Bring a pot of salted water to a boil an add potato cubes. Cook until just tender, drain. Combine potatoes, beef, peppers, onion and parsley in a mixing bowl. Add 2/3 cup Garlic Dressing and toss to coat all ingredients. Arrange salad greens on individual plates, top with steak mixture and garnish with orange zest. Serve immediately.
This salad is a great use for left over London Broil or other dry roasted meats.
To start fresh: Marinate a 1-1/2 to 2 pound sirloin steak about 1-1/2 to 2" thick in 1/4 cup olive oil, 1/2 cup red wine vinegar and 1/4 cup gf soy sauce for 3 hours. Drain meat and pan fry in olive oil over high heat for about 10 minutes per side. Slice into thin slices.