Steak Asparagus and Red Potato Salad
Elevate your dinner game with this hearty and delicious Steak Asparagus and Red Potato Salad—a perfect combination of bold flavors and wholesome ingredients. Tender slices of perfectly seared steak, crisp roasted asparagus, and golden red potatoes come together in a warm, satisfying salad, all lightly dressed with a tangy Dijon and red wine vinegar vinaigrette. This recipe is an ideal choice for weeknight meals or casual gatherings, offering the perfect balance of protein, veggies, and carbs in every bite. Ready in just under an hour, this one-bowl wonder is not only easy to prepare but also packs plenty of flavor and texture. Serve it fresh with a sprinkle of vibrant parsley for a dish that's as gorgeous as it is filling! Perfect for fans of steak salad recipes, roasted vegetable sides, and quick gourmet meals.
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Recipe Information
Ingredients
- 1 lb Steak (sirloin or ribeye)
- 1 lb Red potatoes
- 1 bunch Asparagus
- 5 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 2 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 1 tsp Honey
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the red potatoes. Cut them into bite-sized pieces.
Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on a baking sheet.
Place the potatoes in the preheated oven and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
While the potatoes are cooking, trim the tough ends off the asparagus. Toss the asparagus with 1 tablespoon of olive oil and a pinch of salt and pepper.
Add the asparagus to the oven during the last 10 minutes of the potatoes' cooking time, placing them on a separate sheet pan or alongside the potatoes if space allows. Roast until tender but still slightly crisp.
Season the steak with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the garlic powder on both sides.
Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.
Cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and 1 tablespoon of olive oil to create the vinaigrette.
In a large bowl, combine the roasted potatoes, asparagus, and sliced steak. Drizzle the vinaigrette over the top and toss gently to combine.
Transfer the salad to a serving platter or individual plates. Garnish with chopped fresh parsley if desired.
Serve immediately and enjoy your Steak Asparagus and Red Potato Salad!
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.2 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3701 mg | 79% | |
*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.
