Cooking Directions

• Beat 1/2 cup broth, the oil, vinegar, mustard, and garlic in a medium bowl with a fork or whisk.  Season as desired.  Place the beef into a shallow nonmetallic dish or gallon size resealable plastic bag.  For the marinade, pour 1/4 cup broth mixture over the beef and reserve the remaining broth mixture for the dressing.  Cover the dish or seal the bag and refrigerate for 30 minutes.
• Place the potatoes into a 3-quart saucepan and add remaining broth.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time.  Drain the potatoes and beans well in a colander.
• Remove the beef from the marinade.  Discard the marinade.  Lightly oil the grill rack and heat the grill to medium.  Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling.  Remove the beef to a cutting board and let stand for 5 minutes.  Cut the beef into thin slices.
• Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl.  Add the reserved dressing and toss to coat.  Serve over the salad greens.

Ingredients

• 1.75 cups Swanson® Vegetable Broth
• 0.25 cup vegetable oil
• 0.25 cup red wine vinegar
• 2 tablespoons Dijon-style mustard
• 2 teaspoons minced garlic
• 1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)
• 3 small red potato (about 1 pound), cut in quarters
• 0.25 pound fresh green beans, cut into 1-inch pieces (about 1 cup)
• 2 cups thinly sliced mushrooms (about 6 ounces)
• 1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 0.25 medium red onion, thinly sliced (about 1/2 cup)
• 1 cup grape tomatoes cut in half
• 6 cups packed mixed salad greens