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 WITH POTATOES AND ARUGULA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.
- While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.
- Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
- Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.
STEAK AND POTATOES OUR WAY, WITH SALAD
Provided by Marian Burros
Categories dinner, weekday, main course
Time 35m
Yield 3 servings
Number Of Ingredients 10
Steps:
- If using broiler, turn on.
- Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
- Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
- Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
- Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
- Wash and dry arugula and trim stems; wash tomatoes and dry.
- When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
- Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
- Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 11 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 437 milligrams, Sugar 11 grams, TransFat 1 gram
STEAK, MASHED POTATOES AND SALAD
Steps:
- STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
- To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
- MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
- SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.
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
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
More about "steak and potatoes our way with salad recipes"
STEAK SALAD WITH POTATOES RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (8)Author Molly BazServings 2Estimated Reading Time 5 mins
- Place potatoes in a medium saucepan, cover with 3 qt. water and ½ cup kosher salt, and bring to a simmer over medium-high heat. Cook, uncovered, until potatoes are tender when pierced with a fork, 12–14 minutes. Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
- Meanwhile, cut steak in half crosswise. Season all over with kosher salt. Transfer steak to a shallow bowl and add 2 Tbsp. oil and 2 Tbsp. harissa. Using tongs, turn to coat. Let steak sit at least 15 minutes and up to 24 hours.
- Whisk together vinegar and 3 Tbsp. oil in a medium bowl. Gradually whisk in 2 Tbsp. harissa. Taste the dressing. If it’s pungent and strong, stop there; if you feel like it could take a bit more heat and flavor, add remaining 2 Tbsp. harissa. Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Cook steak in a single layer, undisturbed, until well charred, 3–4 minutes. Turn steak and continue to cook until other side is charred, 2–3 minutes longer. Transfer steak to a cutting board. Let rest for a few minutes, then thinly slice against the grain.
STEAK-AND-POTATO SALAD RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
5/5 (14)Category Main-DishAuthor Food Network KitchenDifficulty Easy
- Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18 to 20 minutes.
- Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tablespoons olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Transfer the skillet to the top oven rack and cook until a thermometer inserted sideways into the steak registers 120 degrees F for medium rare, about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
- Whisk 2 tablespoons of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives.
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