Steak and Roasted Potato Salad
Elevate your salad game with this hearty and flavorful Steak and Roasted Potato Salad, a perfect blend of savory indulgence and wholesome freshness. This recipe pairs tender, perfectly seared ribeye steak with crispy, golden roasted baby potatoes, all nestled atop a bed of vibrant mixed greens. Juicy cherry tomatoes and thinly sliced red onion add a burst of color and crunch, while a tangy Dijon mustard vinaigrette ties everything together with a touch of sophistication. Ideal for lunch or dinner, this dish comes together in just under an hour, making it both satisfying and surprisingly simple. Whether you're serving it as a stand-alone meal or a show-stopping part of your next dinner party menu, this salad is sure to impress. Keywords: steak salad recipe, roasted potato salad, Dijon vinaigrette, hearty salad ideas, steak dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ribeye steak (or preferred cut)
- 1 lb Baby potatoes
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 0.5 Red onion, thinly sliced
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tbsp Dijon mustard
- 1.5 tbsp Red wine vinegar
- 1 tsp Honey
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the potatoes, then sprinkle with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Toss to coat evenly.
Roast the potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, season the steak on both sides with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare (adjust cooking time to your preferred doneness).
Remove the steak from the skillet and let it rest for 10 minutes before slicing it thinly across the grain.
Prepare the mustard vinaigrette by whisking together Dijon mustard, red wine vinegar, honey, and the remaining 1 tablespoon of olive oil in a small bowl.
In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Add the roasted potatoes and sliced steak on top.
Drizzle the salad with the mustard vinaigrette, toss gently, and serve immediately.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.3 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4156 mg | 88% | |
*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.
