Steak and Potato Salad
Savor the perfect blend of hearty and fresh with this Steak and Potato Salad, a mouthwatering twist on classic comfort food. Tender, juicy ribeye steak is seared to perfection and paired with golden, crispy roasted baby potatoes, creating a satisfying base for this elevated main-course salad. A medley of vibrant mixed greens, sweet cherry tomatoes, and sharp red onion adds a refreshing crunch, while a drizzle of tangy Dijon mustard vinaigrette ties everything together with bold, zesty flavors. Garnished with a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Ready in just 40 minutes, this easy steak salad is perfect for a special dinner or a protein-packed lunch. Whether you're searching for steak salad recipes or simply a unique way to enjoy potatoes, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Ribeye steak (or steak of your choice)
- 1 pound Baby potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 4 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) for roasting the potatoes.
Wash the baby potatoes and cut them in half. Toss them in a bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
While the potatoes are roasting, heat a skillet over medium-high heat. Pat the steak dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Add 1 tablespoon of olive oil to the hot skillet. Place the steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or cook to your desired level of doneness. Remove the steak from the skillet, cover with aluminum foil, and let it rest for 10 minutes.
While the steak is resting, prepare the dressing. In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and 1 tablespoon of olive oil. Taste and adjust seasoning if necessary.
Slice the rested steak into thin strips against the grain.
Assemble the salad by placing the mixed greens in a large bowl or on a serving platter. Top with roasted potatoes, sliced steak, cherry tomatoes, and red onion.
Drizzle the mustard dressing over the salad and sprinkle with fresh parsley for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
