Steak and Potatoes Our Way, With Salad


  • 1 pound tiny new potatoes
  • 8 ounces flank steak
  • 2 6-ounce jars marinated artichoke hearts
  • 1 medium clove garlic
  • 2 tablespoons white-wine vinegar
  • 4 tablespoons white wine
  • 1 teaspoon dried thyme
  • Freshly ground black pepper
  • 6 ounces arugula (or other bitter greens)
  • 12 cherry or 18 pear tomatoes, either red or yellow
  • Nutritional Information
    • Nutritional analysis per serving (3 servings)

      350 calories; 7 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 24 grams protein; 51 milligrams cholesterol; 173 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 servings


  1. If using broiler, turn on.
  2. Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
  3. Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
  4. Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
  5. Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
  6. Wash and dry arugula and trim stems; wash tomatoes and dry.
  7. When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
  8. Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
  9. Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

35 minutes

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