Steak-and-Potato Salad Recipe

Recipe Details

• Level: Easy
• Yield: Serves 4
• Total Time: 35 minutes
• Active Time: 35 minutes

Nutritional Information Per Serving

710 Calories | 46g Total Fat | 15g Saturated Fat | 125mg Cholesterol | 669mg Sodium | 30g Carbohydrates | 4g Dietary Fiber | 41g Protein | 7g Sugar

Ingredients

• 1 1/4 pounds small red-skinned potatoes, cut into quarters
• 1/4 cup extra-virgin olive oil, plus extra for brushing
• Kosher salt and freshly ground black pepper
• 3 tablespoons steak sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 1/2 pounds boneless sirloin steak (about 1 inch thick)
• 2 romaine hearts, torn
• 1 large beefsteak tomato, quartered and sliced
• 1/4 cup chopped fresh chives, plus more for garnish
• 1/2 cup crumbled blue cheese

Instructions

1. Place oven racks in the top and bottom positions; put a rimmed baking tray on the bottom rack. Preheat to 450F (232C). In a bowl, toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper. Spread potatoes on the preheated baking sheet and roast, turning once, until golden and tender, about 1820 minutes.
2. While potatoes roast, whisk together steak sauce, red wine vinegar, Dijon mustard, and the remaining 2 tablespoons olive oil in a large bowl; set aside. Heat an oven-safe skillet over high heat. Lightly brush the steak on both sides with olive oil and season with salt and pepper. Sear in the hot skillet until browned, approximately 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Move the skillet to the top oven rack and roast until an internal thermometer reads 120F (49C) for medium-rare, about 4 minutes. Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
3. Pour 2 tablespoons of the pan juices into the vinaigrette bowl and whisk to combine. Add romaine, tomato, and chives; season with salt and pepper, then toss thoroughly. Distribute salad onto plates and crown with roasted potatoes, sliced steak, crumbled blue cheese, and additional chives.

Photograph by Ryan Dausch