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Seared Steak and Crispy Potato Salad

with Tomatoes, Green Beans, and Shallot Pan-Sauce

Seared Steak and Crispy Potato Salad

Tender seared steak pairs with a crisp potato salad, juicy tomatoes, and green beans, all finished with a savory shallot pan-sauce for a hearty, fresh meal.

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Ingredients

For 2 servings

  • 1 tablespoon Balsamic Vinegar
  • 2 clove Garlic
  • 1 bunch Grape Tomatoes
  • 4 ounce Green Beans
  • 1 ounce Mixed Olives
  • 1 sprig Oregano
  • 1 unit Shallot
  • 1 unit Sirloin Steak
  • 1 unit Veggie Stock Concentrate
  • 12 ounce Yukon Gold Potatoes

Additional Ingredients

  • 2.5 tablespoon Olive Oil
Seared Steak and Crispy Potato Salad
PDF
DifficultyMedium
Total Time35m
Calories607
Protein44g
Carbs13g
Fat28g
Tags:
Gluten-freeKetoProtein SmartCarb SmartLow SugarLow Sodium

Swaps and substitutions

For a vegetarian version, swap the steak for seared portobello mushrooms or firm tofu to keep the meal hearty. If you avoid alliums, replace the shallot and garlic with extra oregano and a little lemon zest for brightness.

What to serve with it

Serve with a peppery arugula salad or simple steamed greens to keep the plate fresh and balanced. A crisp dry red or sparkling water with lemon works well with the savory steak and tangy salad elements.

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