Warm Steak and Potato Salad

Posted By: Roger Stringer - 5 months ago
Tagged in: Red Wine Vinegar, Baby Salad Greens, Dijon Mustard, Unpeeled Potatoes, Pound Potatoes, Grill Steaks


  1. Place potatoes into a pot, and fill with enough water to cover.
  2. Bring to a boil and cook until tender but still firm, about 10 minutes.
  3. Drain and cover to keep warm.
  4. Preheat oven to broil or preheat a grill for medium-high heat.
  5. Season both sides of steak with salt and pepper.
  6. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
  7. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
  8. Divide greens, tomatoes, and shallots among 4 plates.
  9. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips.
  10. Top salad greens with steak and potatoes; drizzle dressing over salads.
  11. Serve warm.

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Ingredients

  • 1 pound new potatoes
  • 1 pound beef sirloin steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups mixed baby salad greens
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried tarragon

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