Steak-And-Potato Salad

• 1 pound flank steak
• 2 tablespoons tarragon vinegar
• 2 tablespoons fat-free beef broth
• 1/2 teaspoon coarsely ground pepper
• 1 garlic clove, minced
• Vegetable cooking spray
• 4 cups cooked cubed red potato
• 1 cup diced cucumber
• 1 cup thinly sliced green onions
• 1/2 cup finely chopped celery
• 1/3 cup chopped fresh parsley
• 1/3 cup fat-free beef broth
• 2 tablespoons tarragon vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 16 spinach leaves

1. Trim fat from steak. Combine 2 tablespoons vinegar, 2 tablespoons broth, 1/2 teaspoon pepper, and garlic in a large zip-top heavy-duty plastic bag. Add steak; seal bag, and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 6 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices.
3. Combine steak, potato, cucumber, green onions, celery, and parsley in a large bowl; toss well. Combine 1/3 cup broth and the next 5 ingredients (broth through 1/4 teaspoon pepper); stir well. Add to steak mixture; toss well. Serve on spinach-lined plates.

tarragon vinegar, beef broth, ground pepper, garlic, vegetable cooking spray, cucumber, green onions, celery, parsley, beef broth, tarragon vinegar, olive oil, mustard, salt, ground pepper, spinach

Taken from www.myrecipes.com/recipe/steak-and-potato-salad (may not work)