Easy Steak and Potato Salad

This recipe for easy steak and potato salad takes meat and potatoes into a lighter salad form! A sprinkle of blue cheese and some cheery cherry tomatoes round out this delicious supper.

The Southern husband likes nothing more than a good steak dinner (okay, maybe he likes shrimp and grits more, but that’s it!) and while I am always wanting to give him his heart’s desire, a steak and potato supper in the middle of the summer can be a little heavy.  Give me a luscious steak with blue cheese and mashed potatoes on the side any day in February, but here in early August I am all about the salads.  So proving that you can have your cake (or in this case steak!) and eat it too…may I present this recipe for easy steak and potato salad!  Let’s make it!

Now is the time to hit up your local farmer’s market for local cherry tomatoes, lettuce and those adorable little baby potatoes.  Yes, I know it is an extra stop in addition to the supermarket, but I promise if you are lucky enough to have a farm market near you, they need your business.  We love and adore ours – shout out to DiPieros Farm Market!

Back at the steak, you want a nice sirloin.  Grill it up to your liking (we like ours kinda rare, but you be you steak-wise).  Very important: let that cooked steak rest comfortably under a piece of foil for at least 5 minutes before you slice it up, so it can settle, otherwise you are going to lose all those lovely steak juices.  The juices that you do get after you slice it are going to go in your easy peasy dressing.  OH YES.

Now all that’s left to do is toss together some baby potatoes that you have roasted up with the other veggies, the sliced steak and your delectable dressing.  A sprinkle of blue cheese and some chives and oh my my…this is steak and potatoes summer-style.  What’s your favorite summer version of a winter supper?  Tell me in the comments!

Still Hungry?  Click on the title of these delicious recipes!

Grilled Herbed Steak Skewers from The Beach House Kitchen

Grilled Chopped Summer Salad from Recipe Girl

Tuscan Steak Salad from Dine & Dish

Easy Steak and Potato Salad

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• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 4-6 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

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Description

This recipe for easy steak and potato salad takes meat and potatoes into a lighter salad form! A sprinkle of blue cheese and some cheery cherry tomatoes round out this delicious supper.

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Ingredients

• 1 1/2 pounds baby potatoes, rinsed well and cut in half
• 1/3 cup olive oil
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon grainy mustard
• 1 1/2 pounds good quality sirloin steak
• 1 head of romaine lettuce, rinsed and torn into pieces
• 1 pint cherry tomatoes, cut in half
• 3/4 cup blue cheese, crumbled into small pieces
• Handful of fresh chopped chives

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Instructions

1. Preheat oven to 450 and line a rimmed baking dish with foil.  Put the potatoes in a bowl with 3 tablespoons of olive oil and a pinch each of salt and pepper and stir until they are well coated.  Spread them in a single layer on the baking sheet and roast until tender, about 20 minutes.
2. While the potatoes are cooking, mix up the ketchup, Worcestershire sauce, vinegar and mustard in a mason jar (or any small container with a lid) and set aside.
3. Heat the grill to high (or you can do this under the broiler if you are cooking inside) and cook the steak to your liking.  We usually cook it for 4 minutes per side for medium rare, but see the notes for a handy grilling chart!  Let the steak rest for at least 5 minutes under foil before slicing it up.
4. Pour any steak juices from slicing the steak into the mason jar with the other dressing ingredients and shake shake shake.
5. Put the roasted potatoes, lettuce and tomatoes in a bowl and drizzle with dressing.  Taste and drizzle and toss until the salad has the amount of dressing you like.
6. Divide salad among plates, top with sliced steak, sprinkle with blue cheese and chives and serve!

Notes

Click here for a handy grilling chart from Bobby Flay!

4515.6 g426.3 mg23.3 g7.1 g0 g25.8 g5.5 g35 g87.3 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!