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Ingredientes
- 1 1/2 lb all-purpose potatoes
- 1/4 c. red wine vinegar
- 4 tsp Dijon mustard
- 1 Tbsp. extra virgin olive oil
- 3/4 tsp salt
- 1/8 tsp cayenne pepper
- 3/4 lb well-trimmed top round of beef, 1 1/2" thk (or possibly beef sirloin)
- 1/2 tsp dry oregano
- 1/4 tsp freshly-grnd black pepper
- 2 x scallions very thinly sliced
- 1/4 c. brine- or possibly oil-cured black olives pitted, slivered
- 2 x navel oranges peeled, sectioned
- 1 x red bell pepper cut thin slices
- 10 ounce fresh spinach leaves torn
Direcciones
- In a large pot of boiling water, cook the potatoes till tender, about 20 min. Drain well.
- Meanwhile, in a large bowl, whisk together the vinegar, mustard, oil, 1/2 tsp. of the salt, and the cayenne. When the potatoes are cold sufficient to handle, peel them and cut them into 1-inch chunks. Transfer the potatoes to the bowl with the vinegar mix, tossing well to combine.
- Preheat the broiler. Rub the beef with the remaining 1/4 tsp. salt, the oregano, and black pepper. Broil 6 inches from the heat for about 4 min per side, or possibly till medium-rare. Place the beef on a plate and let it stand for 10 min. Cut the beef into I x 114-inch-thick strips, reserv ing any juices on the plate.
- Add in the beef, beef juices, scallions, olives, orange sections, bell pepper, and spinach to the bowl with the potatoes. Toss well, divide among 4 plates, and serve at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 76 | 17% |
| Total Fat 8.59g | 11% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 683mg | 28% |
| Potassium 1128mg | 32% |
| Total Carbs 89.0g | 24% |
| Dietary Fiber 6.3g | 21% |
| Sugars 24.37g | 16% |
| Protein 11.07g | 18% |
