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The Ultimate Steak and Potato Salad: A Steakhouse Dinner at Home

A knife slicing through a perfectly cooked medium-rare steak.

A hearty main-course salad featuring pan-seared and oven-finished sirloin steak alongside crispy roasted potatoes. The steak is cooked to a perfect medium-rare, rested, and thinly sliced. The salad base consists of torn romaine lettuce and fresh tomato, all tossed in a tangy vinaigrette made with steak sauce and Dijon mustard. The salad is topped with the warm steak, roasted potatoes, and a generous sprinkle of crumbled blue cheese and fresh chives.

Ingredients

Scale
  • 1 1/4 pounds small red-skinned potatoes, quartered
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 3 tablespoons steak sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 pounds boneless sirloin steak (about 1 inch thick)
  • 2 romaine lettuce hearts, torn
  • 1 large beefsteak tomato, quartered and sliced
  • 1/4 cup chopped fresh chives, plus more for topping
  • 1/2 cup crumbled blue cheese

Instructions

  1. Position racks in the top and bottom of the oven. Place a rimmed baking sheet on the bottom rack and preheat the oven to 450°F.
  2. Roast the Potatoes: In a bowl, toss the quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Carefully spread the potatoes on the hot baking sheet. Bake for 18 to 20 minutes, turning once, until golden and tender.
  3. Prepare the Vinaigrette and Steak: While the potatoes roast, whisk the steak sauce, vinegar, mustard, and the remaining 2 tablespoons of olive oil in a large bowl; set aside.
  4. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper.
  5. Sear the steak in the hot skillet for about 2 minutes per side until browned.
  6. Brush the top of the steak with about 1 tablespoon of the prepared vinaigrette. Transfer the entire skillet to the top oven rack.
  7. Cook for about 4 minutes, or until a thermometer inserted sideways into the steak registers 120°F for medium-rare.
  8. Transfer the steak to a cutting board and let it rest for 5 minutes.
  9. Assemble the Salad: Whisk 2 tablespoons of the hot juices from the skillet into the bowl with the remaining vinaigrette.
  10. Add the romaine lettuce, sliced tomato, and chives to the bowl with the dressing. Season with salt and pepper and toss to coat.
  11. Thinly slice the rested steak against the grain.
  12. Divide the salad among plates. Top with the roasted potatoes, the sliced steak, crumbled blue cheese, and more fresh chives.

Notes

  • Preheating the baking sheet is a key step to help the potatoes get crispy and golden brown.
  • This recipe uses a two-step cooking process for the steak (searing on the stovetop, finishing in the oven) to ensure a great crust and a perfectly cooked interior.
  • Letting the steak rest before slicing is crucial for keeping it juicy.
  • Using the flavorful juices left in the skillet to enrich the vinaigrette adds depth to the salad.

Nutrition

Find it online: https://cookupjoy.com/steak-salad/