The Ultimate Steak and Potato Salad: A Steakhouse Dinner at Home
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (includes resting time)
- Yield: 4 servings
- Category: Salad
- Method: Roasting, Pan-Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- 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.
- 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.
- 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.
- Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper.
- Sear the steak in the hot skillet for about 2 minutes per side until browned.
- Brush the top of the steak with about 1 tablespoon of the prepared vinaigrette. Transfer the entire skillet to the top oven rack.
- Cook for about 4 minutes, or until a thermometer inserted sideways into the steak registers 120°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Assemble the Salad: Whisk 2 tablespoons of the hot juices from the skillet into the bowl with the remaining vinaigrette.
- Add the romaine lettuce, sliced tomato, and chives to the bowl with the dressing. Season with salt and pepper and toss to coat.
- Thinly slice the rested steak against the grain.
- 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.
Find it online: https://cookupjoy.com/steak-salad/