Steak House Chop Salad with Beans and Potatoes

By lorik

Ingredients

• BOIL:
• 4 eggs
• WHISK:
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 2 Tbsp. prepared horseradish
• CUT:
• 1 lb. top sirloin steak, trimmed
• 4 small red-skinned potatoes (10–12 oz.)
• 8 oz. each fresh green beans and wax beans, trimmed
• 8 small shallots, halved
• 8 cups torn Boston lettuce
• 1 cup halved cherry tomatoes

Details

Servings 4
Cooking time 35mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

Boil eggs in a pot of water, 4 minutes; remove pot from heat. Drain water, cover eggs with cool water, and set aside.

Whisk together vinegar, oil, and horseradish for the marinade in a large bowl; set aside 1/4 cup.

Cut beef into sixteen 1-inch cubes and slice potatoes into 1/2-inch
wedges. Add beef, potatoes, beans, and shallots to marinade. Thread
4 beef cubes onto each of four metal skewers, alternating with shallot pieces. Grill beef and potatoes 3 minutes; turn and baste with reserved
1/4 cup marinade. Grill skewers until potatoes are fork-tender and beef is cooked to medium-rare, 2–3 minutes more. Grill beans in the last 3 minutes.

Divide lettuce among four plates. Top each serving with one skewer, potatoes, beans, and tomatoes. Peel the eggs; place one over each salad.

Per salad: 385 cal; 11g total fat (4g sat); 265mg chol; 154mg sodium; 32g carb; 7g fiber; 38g protein