Steak And Potato Hearty Salad Recipes

STEAK AND POTATO SALAD

Steps:

• Put steak in a plastic zip-top bag.
• In a small bowl, add vinegar, oil, and soy sauce; stir to combine.
• Pour marinade over steak; seal zip-top bag; shake and refrigerate for 1 hour or overnight.
• Drain steak and throw out marinade.
• Grill steak for 8-10 minutes on each side or until meat reaches desired doneness.
• Slice steak into thin strips, slicing across the grain.
• Place steak strips into a large bowl.
• Add the potatoes, green pepper, onions, parsley, and dressing; toss to coat well; season with salt and pepper if desired.
• Line individual plates with lettuce leaves.
• Top with steak and potato mixture; serve.

WARM STEAK AND POTATO SALAD

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 AND POTATO SALAD

Steps:

• Peel and slice potatoes. In a large bowl, combine potatoes, celery, green onions, and beef. Pour dressing over and toss gently to coat.
• DRESSING:
• In a bowl, whisk together oil, vinegar, mustard, horseradish, salt and pepper. This may be kept for up to a day ahead of time, and refrigerated.
• To Serve, separate lettuce leaves, arrange on a plate, spoon salad over top. Garnish with tomatoes and cucumbers.