WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
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 SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
WARM STEAK AND POTATO SALAD
Nice Spring-Summertime dinner! Found in Family Circle Magazine. (as for the 1 star review, using spinach is definitely key to the recipe)
Provided by jovigirl
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in medium-size saucepan and cover with cold water. Salt lightly. Bring to a boil and simmer 15-20 minutes until tender. Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove to paper toweling. Add onion to drippings and cook 3 minutes. Add sliced steak and salt. Cook 2 more minutes until steak is no longer pink. Remove steak and onions to a plate and keep warm.
- Add honey and vinegar to skillet; cook over medium heat 2 minutes. Add cornstarch mixture; cook for 30 seconds. Remove from heat.
- Drain potatoes; run under cold water. Cut into quarters and place in bowl along with the crumbled bacon and steak-onion mixture. Add baby spinach, warm honey cider-vinegar dressing and tomatoes. Toss gently and serve.
GRILLED STEAK WITH POTATO SALAD
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
- Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
- Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
STEAK AND POTATO SALAD
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
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
STEAKHOUSE POTATO SALAD RECIPE - (4.3/5)
Provided by Bexter
Number Of Ingredients 7
Steps:
- Place potatoes in 2-L microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minutes, or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings. Add to potatoes with remaining ingredients; mix lightly. Serve and enjoy!
GRILLED STEAK AND POTATO SALAD
Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.
Provided by Manami
Categories One Dish Meal
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- FIRST, MAKE MUSTARD VINAIGRETTE:.
- Combine first 3 ingredients in a small bowl.
- Slowly whisk in olive oil until well blended, and add sea salt and pepper.
- Store in an airtight container.
- MAKE STEAK & POTATOES:.
- Preheat oven to 400°F.
- Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
- Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
- Spread in a single layer on a rimmed baking sheet.
- Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
- Season steak on both sides with sea salt.
- Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
- Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
- Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
- Divide evenly onto plates.
- Serve warm.
Nutrition Facts : Calories 1142.8, Fat 93.3, SaturatedFat 24, Cholesterol 154.2, Sodium 216.2, Carbohydrate 31.9, Fiber 5.1, Sugar 6.3, Protein 45.1
STEAKHOUSE POTATO SALAD
Discover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes, ranch dressing and more come together in our savory Steakhouse Potato Salad. There's no need to go out to eat when you can stay in with this delicious recipe.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
- Refrigerate 1 hour or until completely cooled.
- Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
STEAK & POTATO SALAD
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
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
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