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Lunch recipe · from the recipe book

Balsamic Flank Steak Chopped Salad with Potatoes

Juicy seared flank steak, crisp roasted red potatoes, sweet peppers and tangy balsamic vinaigrette tossed with tender chopped spinach and a little Parmesan.

Balsamic Flank Steak Chopped Salad with Potatoes

Ingredients

  • 1¼ lb560 gFlank steakpatted dry
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 6⅔ cups loosely packed200 gBaby spinachchopped
  • 1 cup chopped150 gRed bell pepperdiced
  • 2¼ cups sliced150 gWhite mushroomssliced
  • ½ medium50 gRed onionfinely diced
  • ⅓ cup grated30 gGrated Parmesanshaved
  • 3½ tbsp45 gOlive oil
  • 3 tbsp45 gBalsamic vinegar
  • 2 tsp10 gYellow mustard
  • 2 cloves6 gGarlicminced
  • ¾ tsp1 gDried rosemary
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the potato with one-third of the olive oil, the rosemary, one-third of the salt and one-third of the black pepper; spread on the pan and roast 15 minutes.
  3. Toss the mushrooms with the potato on the pan and roast 15 minutes more, until the potatoes are golden and tender; let cool slightly.
  4. While the vegetables roast, season the flank steak with one-third of the salt and one-third of the black pepper.
  5. Heat one-third of the olive oil in an oven-safe skillet over medium-high heat and sear the steak 4 to 6 minutes per side until it reaches 145°F (63°C); rest it 3 minutes on a board, then slice thinly across the grain and chop into bite-size pieces.
  6. Make the vinaigrette: whisk the balsamic, mustard, garlic, the remaining one-third of the salt and the remaining one-third of the black pepper, then whisk in the remaining one-third of the olive oil.
  7. In a large bowl, combine the spinach, bell pepper, red onion, roasted potato and mushrooms, and the chopped steak.
  8. Pour the vinaigrette over the salad, toss well, top with the parmesan and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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