Best Steak And Potatoes Our Way With Salad Recipes

WARM STEAK AND POTATO SALAD

Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

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 POTATOES OUR WAY, WITH SALAD

Steak and Potatoes Our Way, With Salad image

Provided by Marian Burros

Categories dinner, weekday, main course

Time 35m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 pound tiny new potatoes
8 ounces flank steak
2 6-ounce jars marinated artichoke hearts
1 medium clove garlic
2 tablespoons white-wine vinegar
4 tablespoons white wine
1 teaspoon dried thyme
Freshly ground black pepper
6 ounces arugula (or other bitter greens)
12 cherry or 18 pear tomatoes, either red or yellow

Steps:

If using broiler, turn on.
Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
Wash and dry arugula and trim stems; wash tomatoes and dry.
When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 11 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 437 milligrams, Sugar 11 grams, TransFat 1 gram