Warm Steak and Potato Salad
Indulge in the ultimate comfort-meets-gourmet dish with this warm steak and potato salad, a hearty yet fresh spin on a classic meat-and-potatoes dinner. Tender slices of perfectly seared ribeye or sirloin steak combine with crispy, oven-roasted baby potatoes seasoned with smoked paprika and garlic for a burst of smoky flavor. Nestled on a bed of crisp mixed greens and juicy cherry tomatoes, this salad is elevated with a tangy Dijon mustard vinaigrette infused with red wine vinegar and a touch of honey. Finished with thinly sliced red onion and fresh parsley for a bright, herby kick, this salad is as satisfying as it is wholesome. Ready in just 40 minutes, it’s a perfect centerpiece for weeknight dinners or an impressive option for casual entertaining.
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Recipe Information
Ingredients
- 1 pound ribeye or sirloin steak
- 1 pound baby potatoes
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper (freshly ground)
- 4 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- 0.25 cup red onion (thinly sliced)
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat the oven to 400°F (200°C).
Wash the baby potatoes and cut them into halves or quarters, depending on size.
Toss the potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the seasoned potatoes on a baking sheet in a single layer and roast in the preheated oven for 20–25 minutes, or until golden brown and crispy.
While the potatoes roast, pat the steak dry and season both sides with the remaining salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, sear the steak for 3–5 minutes per side or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5–7 minutes before slicing it thinly against the grain.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, red wine vinegar, honey, and chopped parsley to create the dressing.
In a large salad bowl, combine the mixed greens, roasted potatoes, cherry tomatoes, and sliced red onion.
Add the sliced steak to the bowl and drizzle the mustard vinaigrette over the top.
Toss everything gently to combine, ensuring the dressing coats all ingredients evenly.
Serve the salad warm and enjoy!
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 16.9 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4358 mg | 93% | |
*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.
