Warm Steak And Potato Salad Recipes

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WARM STEAK AND POTATO SALAD

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18



Warm Steak and Potato Salad image

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.

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

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



Warm Steak and Potato Salad image

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.

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

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