Steak and Potato Salad

Savor the perfect blend of hearty and fresh with this Steak and Potato Salad, a mouthwatering twist on classic comfort food. Tender, juicy ribeye steak is seared to perfection and paired with golden, crispy roasted baby potatoes, creating a satisfying base for this elevated main-course salad. A medley of vibrant mixed greens, sweet cherry tomatoes, and sharp red onion adds a refreshing crunch, while a drizzle of tangy Dijon mustard vinaigrette ties everything together with bold, zesty flavors. Garnished with a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Ready in just 40 minutes, this easy steak salad is perfect for a special dinner or a protein-packed lunch. Whether you're searching for steak salad recipes or simply a unique way to enjoy potatoes, this dish is guaranteed to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Ribeye steak (or steak of your choice)
• 1 pound Baby potatoes
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 4 cups Mixed greens
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red onion, thinly sliced
• 1 tablespoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 1 teaspoon Honey
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 425°F (220°C) for roasting the potatoes.

Step 2

Wash the baby potatoes and cut them in half. Toss them in a bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.

Step 3

Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.

Step 4

While the potatoes are roasting, heat a skillet over medium-high heat. Pat the steak dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

Step 5

Add 1 tablespoon of olive oil to the hot skillet. Place the steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or cook to your desired level of doneness. Remove the steak from the skillet, cover with aluminum foil, and let it rest for 10 minutes.

Step 6

While the steak is resting, prepare the dressing. In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and 1 tablespoon of olive oil. Taste and adjust seasoning if necessary.

Step 7

Slice the rested steak into thin strips against the grain.

Step 8

Assemble the salad by placing the mixed greens in a large bowl or on a serving platter. Top with roasted potatoes, sliced steak, cherry tomatoes, and red onion.

Step 9

Drizzle the mustard dressing over the salad and sprinkle with fresh parsley for garnish. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1441.5g)

Amount per serving	% Daily Value*
Calories	2334.8

Total Fat 164.3g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 362.9mg	0%
Sodium 3062.1mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 12.7g	0%
Total Sugars 19.2g
Protein 124.0g	0%

Vitamin D 31.8IU	0%
Calcium 243.5mg	0%
Iron 18.8mg	0%
Potassium 4406.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 20.5%

Carbs: 18.2%