Grilled Meat and Potatoes Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Grilled Meat and Potatoes Salad

Prep Time
Total Time

4 servings

Tired of the same salads? Take a potato salad and add a juicy sirloin steak and it becomes a main dish. How's that for kicking it up a notch?

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 3 hours to marinate.
  • Heat greased grill to medium heat. Place potatoes in center of large sheet of heavy-duty foil. Bring up foil sides. Drizzle remaining dressing over potatoes. Fold to make packet. Remove steak from marinade; discard marinade.
  • Grill steak and potato packet 8 min. on each side or until steak is medium doneness (160°F) and potatoes are tender. Remove from grill. Let steak stand 5 min.
  • Cut steak across the grain into thin strips. Add to salad greens in large bowl along with the tomatoes, onions and potatoes; mix lightly.

Special Equipment Needed

Use a Clean Grill

Always start cooking on a clean grill to ensure the best flavor for your grilled food.

How to Slice Cooked Steak for Most Tenderness

Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Have your meat and potatoes and STILL eat right with this hearty main-dish salad. It's low in calories, low in sodium and a good source of vitamin A, thanks to the combination of salad greens and tomatoes.

Nutritional Information

Serving Size 4 servings
Calories 250
Total fat 10g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 300mg
Carbohydrate 17g
Dietary fiber 4g
Sugars 4g
Protein 23g
% Daily Value
Vitamin A 25 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband doesn't enjoy salads, so he was skeptical when I made this. My husband doesn't enjoy salads, so he was skeptical when I made this. Not only did he like it, he went back for seconds and asked me to make it again! We chose to use a reduced-fat ranch dressing, but still yummy.
Date published: 2007-02-13
  • y_2018, m_10, d_17, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_1
  • loc_en_US, sid_57809, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm