Steak with Purple Potato Salad
Elevate your dinner table with this show-stopping Steak with Purple Potato Salad recipe, a perfect blend of hearty and fresh flavors. Juicy, pan-seared ribeye or sirloin steaks are basted with garlic-infused butter and aromatic rosemary, delivering a perfectly caramelized crust and tender interior. Paired with a creamy, tangy purple potato salad featuring Greek yogurt, Dijon mustard, and crunchy dill pickles, this dish is as visually stunning as it is delicious. The vibrant purple potatoes add a gourmet touch, while the homemade dressing balances indulgence with a refreshing twist. Ready in under an hour, this recipe is perfect for a date night or an elegant weeknight meal. Indulge in the ultimate steak dinner with a side that steals the show!
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Recipe Information
Ingredients
- 2 pieces Steak (ribeye or sirloin)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Butter
- 2 sprigs Fresh rosemary sprigs
- 1.5 pounds Purple potatoes
- 0.5 cup Greek yogurt
- 0.25 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Dill pickles, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Salt (for potato salad)
- 0.5 teaspoon Black pepper (for potato salad)
Instructions
Bring a large pot of salted water to boil. Add the purple potatoes (whole and unpeeled). Boil for 15-20 minutes, or until fork-tender.
While the potatoes cook, pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan.
Place the steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or adjust based on desired doneness.
Reduce the heat to medium, add the butter, minced garlic, and rosemary sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the garlic-rosemary butter for an additional 1-2 minutes.
Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil, for 5-10 minutes.
Once the potatoes are done cooking, drain them and allow them to cool slightly. Cut them into bite-sized pieces while warm.
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, diced pickles, red onion, chopped dill, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Stir until smooth.
Add the warm potato pieces to the bowl and gently toss to coat them in the dressing.
Serve the steaks alongside the purple potato salad, garnished with extra fresh dill if desired. Enjoy!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 14.0 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4219 mg | 90% | |
*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.
