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new potatoes, scrubbed clean
1 pound
kosher salt, to taste
cracked black pepper
1 teaspoon
grilled flank steak, sliced
1 pound
French-fried onion rings, divided
1 container (6 ounces)
finely chopped red bell pepper
½ cup
torn romaine lettuce leaves
6 cups
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a large pot, add the potatoes and enough water to cover. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
In a large bowl, arrange steak, potatoes, ½ cup onion rings and bell pepper over lettuce leaves. Mix black pepper into dressing. Serve with dressing on the side and top with remaining onion rings.
