Steak and Roasted Potato Salad

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This hearty Steak and Roasted Potato Salad is packed with juicy steak, crispy roasted potatoes, fresh vegetables and blue cheese for an easy dinner salad everyone will love.

Steak and roasted potato salad on a plate.

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If you still think salads are just a side dish, I’d like to introduce you to this beauty. Juicy steak, crispy roasted potatoes, crunchy romaine, sweet tomatoes and creamy blue cheese are piled into one giant bowl that’s hearty enough to satisfy even the biggest steak lover.

It’s the kind of dinner that somehow feels both healthy and indulgent at the same time—and it’s just as perfect for a weeknight as it is for serving friends on the patio.

Jump to:

🔎 A quick look at this recipe
⭐️ Why this recipe works
🥩 Ingredients you need
📝 Ingredient notes
💡 Ingredient substitution ideas
👩🏻‍🍳 How to make Steak and Roasted Potato Salad
🤔 Recipe FAQs
🍽️ What to serve with Steak and Roasted Potato Salad
Steak and Roasted Potato Salad
👩🏻‍🍳 Variations on this recipe
😍 Other steak recipes we love!
⭐️ We want to know what you think!
🥣 Come on into our kitchen!

🔎 A quick look at this recipe

What It Is: A hearty dinner salad loaded with juicy steak, crispy roasted potatoes, fresh veggies and tangy blue cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 450
Cooking Method: Oven, Grill
Good For: 🥗 An easy weeknight dinner when you want something hearty but fresh. ☀️ Summer lunches and backyard cookouts alongside grilled corn or crusty bread. 🍷 Casual entertaining when you want a steakhouse-style meal that’s impressive without a lot of fuss.

Get even more quick info about this recipe on…

⭐️ Why this recipe works

🥩 Tender sirloin steak makes it satisfying enough for dinner. Every bite is hearty, flavorful, and filling.
🥔 Roasted baby potatoes add crispy edges and creamy centers. They soak up the tangy dressing beautifully.
🥬 Fresh romaine and juicy cherry tomatoes keep it light and colorful. The crisp vegetables balance the richness of the steak.
🧀 Creamy blue cheese brings steakhouse flavor. It adds just the right amount of tang and pairs perfectly with the beef.
🥣 The simple homemade dressing ties everything together. Olive oil, grainy mustard, Worcestershire sauce, ketchup, and red wine vinegar create a savory, slightly tangy vinaigrette that complements every ingredient.
⏱️ It’s easy enough for a weeknight but impressive enough for guests. A restaurant-worthy salad that’s surprisingly simple to make.

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 in the summer I am all about the dinner salads.

So proving that you really can have your steak and your salad too…may I present Steak and Roasted Potato Salad. Let’s make it!

🥩 Ingredients you need

📝 Ingredient notes

🥩 Sirloin steak: Sirloin is tender, flavorful, and cooks quickly, making it a great choice for salads. Let it rest for 5–10 minutes before slicing so it stays juicy.
🥔 Baby potatoes: Their thin skins mean there’s no peeling required, and they roast up with crispy edges and creamy centers.
🧀 Blue cheese: If you’re not a blue cheese fan, crumbled feta or goat cheese make delicious substitutes with a milder flavor.
🥬 Romaine lettuce: Romaine stays crisp even after it’s dressed, making it perfect for a hearty dinner salad.
🌿 Grainy mustard: Whole grain mustard adds texture and gentle tang without overpowering the dressing.
✂️ Fresh chives: A sprinkle of fresh chives adds a mild onion flavor and a pop of color right before serving.

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

👩🏻‍🍳 How to make Steak and Roasted Potato Salad

STEP 1: Preheat your oven to 450 and line a rimmed baking dish with parchment paper or foil.

Baby potatoes on a baking sheet ready for the oven.

STEP 2: Toss some halved baby potatoes with olive oil and salt and pepper, lay them in a single layer on your baking sheet and roast them until they are tender, about 20 minutes.

STEP 3: While the potatoes are roasting, make this scrumptious dressing by combining olive oil, ketchup, Worcestershire sauce, red wine vinegar and grainy mustard.

STEP 4: Heat your grill to high and cook your steak to your liking (we like medium rare, which is about 4 minutes per side. Let the steak rest for about 5 minutes and then slice it up.

Steak and roasted potato salad in a mixing bowl.

STEP 5: Put the roasted potatoes in a mixing bowl with some halved cherry tomatoes and chopped lettuce. Drizzle in the dressing, tasting as you go, until it is dressed to your liking.

STEP 6: Divide the salad among plates, top with sliced steak and sprinkle with blue cheese crumbles. You can scatter on some chopped chives if you’re feeling extra fancy. And serve it up!

🤔 Recipe FAQs

What cut of steak is best for this steak salad?

Sirloin is my favorite because it’s tender, flavorful and cooks quickly, but flank steak, New York strip or ribeye are all delicious choices. Leftover grilled steak works well too!

Should this salad be served warm or cold?

Either works! I love adding warm sliced steak over the cool salad because the contrast is delicious, but chilled leftover steak makes this an easy lunch or next-day dinner.

Can this recipe be made ahead of time?

Yes! Roast the potatoes, cook the steak and prepare the dressing up to a day ahead. Store everything separately in the refrigerator and assemble the salad just before serving so the lettuce stays crisp.

Have a question that I didn’t cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Can I substitute another cheese for the blue cheese?

Of course! Crumbled feta, goat cheese or shaved Parmesan are all great options if blue cheese isn’t your favorite.

🍽️ What to serve with Steak and Roasted Potato Salad

This is a super all-in-one meal, but if your crew is extra hungry you can serve this up with some sheet pan focaccia, some fresh corn Johnnycakes or even a cup of tomato soup.

I’d finish things off with something light…maybe some Melting Moments cookies?

🥩 Let’s make a steak salad that nobody will call rabbit food! 😊

Steak and Roasted Potato Salad

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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.

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

Ingredients

Scale

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

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.
While the potatoes are cooking, mix up the remaining olive oil, ketchup, Worcestershire sauce, vinegar and mustard in a mason jar (or any small container with a lid) and set aside.
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.
Pour any steak juices from slicing the steak into the mason jar with the other dressing ingredients and shake shake shake.
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.
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!

👩🏻‍🍳 Variations on this recipe

🥩 Switch up the steak. Sirloin is my favorite because it’s tender and flavorful, but grilled flank steak, strip steak or leftover grilled steak all work beautifully.
🥔 Try sweet potatoes. Roasted sweet potatoes add a little sweetness that pairs especially well with the blue cheese.
🧀 Change the cheese. Not a blue cheese fan? Crumbled feta, goat cheese or shaved Parmesan are all delicious alternatives.
🥬 Mix up the greens. Swap the romaine for baby spinach, arugula or mixed greens for a slightly different flavor and texture.
🥓 Add bacon. Crispy chopped bacon makes this hearty salad even more irresistible.
🥑 Make it extra hearty. Add sliced avocado for a creamy contrast to the warm steak and roasted potatoes.
🧅 Try a different onion. Thinly sliced red onion, quick-pickled onions or crispy fried onions all add a different kind of crunch and flavor.
🌽 Add seasonal vegetables. Grilled corn, roasted asparagus or green beans turn this into a complete summer dinner salad.

😍 Other steak recipes we love!

⭐️ We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.