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steak and potato salad

Easy Steak and Potato Salad


  • 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

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.


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

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!