Steakwithpurplepotatosalad Recipes

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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 SALAD



Steak Salad image

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

1 ¾ pounds beef sirloin steak
⅓ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¾ cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
½ cup sliced red onion
¼ cup sliced pimento-stuffed green olives

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



Warm Steak and Potato Salad image

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

1 lb small red potato
3 slices bacon
1 small red onion, chopped
1 lb boneless sirloin, cut into thin strips
1/4 teaspoon salt
5 tablespoons honey
5 tablespoons apple cider vinegar
1/2 teaspoon cornstarch, mixed with
1/2 teaspoon cold water
1 (6 ounce) bag Baby Spinach
1 cup grape tomatoes, halved

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



Grilled Steak with Potato Salad image

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

1 1/2 pounds flank steak
1/2 cup plus 2 to 3 tablespoons Vinaigrette
Olive oil, for grates
1/4 cup reduced-fat mayonnaise
2 teaspoons white-wine vinegar
1/4 cup lightly packed flat-leaf parsley, finely chopped
2 scallions, minced
1 small garlic clove, minced
Coarse salt and ground pepper
4 cups grilled or roasted new potatoes, cut into 1-inch chunks
2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces

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



The Best Potato Salad image

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

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

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



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

STEAKHOUSE POTATO SALAD RECIPE - (4.3/5)



Steakhouse Potato Salad Recipe - (4.3/5) image

Provided by Bexter

Number Of Ingredients 7

3 pounds small red potatoes (about 9), quartered (1.4 kg)
1/2 cup water
1/2 cup Miracle Whip Dressing
1/4 cup Kraft Rancher's Choice Dressing
6 slices bacon, cooked, crumbled
1/2 cup Kraft Old Cheddar Shredded Cheese
4 green onions, thinly sliced

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



Grilled Steak and Potato Salad image

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

1 (1 lb) steak, cut 1 1/2 inches thick
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
3 fresh rosemary sprigs, divided (about 2 tablespoons)
1/2 lb red new potato, cut in half (about 8 small potatoes)
sea salt, to taste
fresh ground black pepper, to taste
1 red bell pepper, cored and seeded
1 red onion, sliced into 1-inch-thick rounds
1 (5 ounce) bag mixed baby greens, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 lime, juice of
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste

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



Steakhouse Potato Salad image

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

3 lb. small red potatoes (about 12), cut into 1-inch chunks
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Classic Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced

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



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

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