Steak Potato Salad Recipes

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SUNNY'S EASY T-BONE STEAK N POTATOES SALAD



Sunny's Easy T-Bone Steak N Potatoes Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds petite red potatoes
Kosher salt and freshly ground black pepper
1 red bell pepper, cut into large strips
Olive oil, for drizzling
Two 1-inch-thick T-bone steaks, at room temperature
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
1/4 cup English mustard (I like Coleman's here)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon sugar
4 scallions, white and green parts, chopped

Steps:

  • For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
  • Preheat a grill to medium high.
  • Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
  • For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
  • For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
  • Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.

STEAK AND POTATO SALAD



Steak and Potato Salad image

Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 8

1 1/2 pounds small potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound sirloin steak (about 1 inch thick)
1 heart romaine lettuce, chopped (about 3 cups)
5 ounces baby arugula
2 tablespoons fresh lemon juice, plus wedges for serving
1/3 cup shaved Parmesan (1 ounce)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
  • In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.

Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g

STEAK & POTATO SALAD



Steak & Potato Salad image

Do your eyes deceive you? Nope, that's a HEALTHY LIVING icon you see by this Steak & Potato Salad recipe-thanks in part to the cheese you'll use.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

1 beef sirloin steak (1 lb.), 3/4 inch thick
2 Tbsp. A.1. Original Sauce
8 cups chopped romaine lettuce
1 lb. red potatoes (about 3), quartered, cooked and cooled
1 tomato, cut into wedges
1/4 cup thin red onion wedges
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

  • Heat grill to medium heat.
  • Grill steak 5 min. on each side or until medium doneness (160ºF), brushing occasionally with A.1. Remove steak from grill; cover. Let stand 5 min.
  • Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat, potatoes, tomatoes and onions.
  • Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g

WARM STEAK AND POTATO SALAD



Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
  • Preheat the oven to 400 degrees F and heat the grill to hot.
  • In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
  • Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
  • To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
  • In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

STEAK AND POTATO SALAD



Steak and Potato Salad image

Make and share this Steak and Potato Salad recipe from Food.com.

Provided by Hidden Valley

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (6 ounce) container French fried onion rings, divided
1/2 cup finely chopped red bell pepper
1 cup cooked green beans, cut into 1-inch pieces
1 cup Hidden Valley® Original Ranch® Cracked Peppercorn Dressing
1 lb grilled flank steak
1 teaspoon salt
2 tablespoons fresh lemon juice
4 ounces fresh mushrooms, wiped clean sliced
6 cups torn romaine lettuce leaves
6 new potatoes

Steps:

  • In a large pot, add the potatoes and enough water to cover. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
  • In a large bowl, arrange steak, potatoes, beans, mushrooms, ½ cup onion rings and bell pepper over lettuce leaves. Serve with dressing on the side and top with remaining onion rings.

Nutrition Facts : Calories 277.9, Fat 6.7, SaturatedFat 2.7, Cholesterol 51.4, Sodium 444.9, Carbohydrate 34.1, Fiber 5.6, Sugar 3.5, Protein 21.1

STEAK AND POTATO SALAD



Steak and Potato Salad image

This is a hearty main dish salad. I usually use left-over grilled steak for this recipe. Marinate time = 1 hour

Provided by ratherbeswimmin

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs boneless sirloin steaks (1 inch thick)
1/2 cup cider vinegar or 1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
6 cups cooked cubed potatoes
1 cup diced green pepper
1/3 cup chopped green onion
1/4 cup minced fresh parsley
2/3 cup caesar salad dressing
lettuce leaf (I use Romaine)

Steps:

  • Put steak in a plastic zip-top bag.
  • In a small bowl, add vinegar, oil, and soy sauce; stir to combine.
  • Pour marinade over steak; seal zip-top bag; shake and refrigerate for 1 hour or overnight.
  • Drain steak and throw out marinade.
  • Grill steak for 8-10 minutes on each side or until meat reaches desired doneness.
  • Slice steak into thin strips, slicing across the grain.
  • Place steak strips into a large bowl.
  • Add the potatoes, green pepper, onions, parsley, and dressing; toss to coat well; season with salt and pepper if desired.
  • Line individual plates with lettuce leaves.
  • Top with steak and potato mixture; serve.

Nutrition Facts : Calories 415.8, Fat 22.9, SaturatedFat 4.4, Cholesterol 75.7, Sodium 814.1, Carbohydrate 22.2, Fiber 3.1, Sugar 2.2, Protein 29

STEAK & POTATO SALAD



Steak & Potato Salad image

One night I wanted Steak and Fried Potatos and my husband wanted a salad so i told him lets try mixing them together. Turns out it was amazing.

Provided by donaldandellasmom

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 lbs rib eye steaks (cut in to thin strips)
5 baking potatoes
2 teaspoons salt
2 teaspoons pepper
2 teaspoons meat tenderizer
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley flakes
1 teaspoon oregano
1 cup vegetable oil
1 big head of lettuce (cut in half then cut each half into strips)
1 head purple cabbage
1 (14 ounce) box cherry tomatoes (cut in half and each half cut into strips, cut in half)
1 medium onion (chopped into fine pieces)
6 stalks celery (chopped into fine pieces)
1 1/2 lbs colby cheese (Graded)
1 (24 fluid ounce) bottle Italian dressing (or your favorite dressing)

Steps:

  • cut potatos into slices.
  • in a skillet add 1/2 cup of vegetable oil let heat for 2 min on med. heat.
  • add potatos, salt,and pepper to skillet,cover flip potatos every 2 minute untill golden brown and tender.
  • in a seperate skillet add 1/2 cup of vegetable oil let heat for 2 minute.on med heat.
  • then add steak.
  • sprinkle meat tenderizer,garlic powder, ounion powder,parsley, and oreganio over steak. cook till steak is done.
  • in a big bowl mix Lettuce,carrots,purple cabbage tomatoes, ounions,and celery.(do not add cheese, dressing or crutons yet).
  • once steak and potatos are done add to top of salad sprinkle cheese over top of hot steak and potatos.then add favorite dressing ( i recomend Italian dressing) and crutons. Mix, Eat, and Enjoy.

Nutrition Facts : Calories 2717, Fat 213.5, SaturatedFat 83, Cholesterol 470.2, Sodium 2762.4, Carbohydrate 72.2, Fiber 12.9, Sugar 20.6, Protein 129.9

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