Warm Steak and Potato Salad

A delicious summertime version of meat and potatoes!  You will love it.

16 Tiny red or white potatoes (about 1 pound)

1 lb Lean sirloin steak, about 1 1/4 inches thick, trimmed of fat

1/2 tsp Salt, divided

1/2 tsp Pepper, divided

5 oz pkg Mixed baby greens

1 pint Cherry tomatoes, halved

2 T Minced shallots

2 T Extra virgin olive oil

1 T Red wine vinegar

1 tsp Dijon mustard

1/4 tsp Dried tarragon

Preheat grill or broiler.  Place potatoes in a saucepan, add just enough water to cover.  Bring to a boil, reduce heat to low and simmer 10 minutes or until tender.  Drain and cover.  Meanwhile, season both sides of steak with 1/4 tsp salt and 1/4 tsp pepper.  Place on grill or broiler pan.  Cook for 6 minutes, turn and cook until an internal temperature of 160 degrees is reached, about 5-6 minutes more. Transfer to a cutting board to cool.  Meanwhile, divide green, tomatoes, and shallots among 4 plates.  Cut potatoes into quarters.  Slice steak into 1/4 inch thick pieces.  Divide steak and potatoes among plates.  In a small bowl, whisk together oil, vinegar, mustard, tarragon and remaining salt and pepper.  Drizzle over salads.

Serves 4.  Per serving:  308 calories, 11 g fat, 2 g saturated fat, 54 mg cholesterol, 260 mg sodium, 22 g carbohydrate, 4 g fiber, 28 g protein.

Recipe from "Shape" magazine