- 1 can (15 oz.) German potato salad
- 2 tablespoons coarse ground Dijon-style mustard
- 1/2 lb. boneless top sirloin steak, cut 1 inch thick
- 1 bag (10 oz.) hearts of romaine lettuce
Stir mustard through potato salad in bowl; set aside. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145°) turning occasionally. Cool steak. Carve diagonally across grain into ¼- inch-thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens.
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