Best Warm Steak And Potato Salad Recipes

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.

WARM STEAK AND POTATO SALAD

Steps:

• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
• Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
• Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
• Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

WARM STEAK AND POTATO SALAD

Steps:

• Place potatoes in medium-size saucepan and cover with cold water. Salt lightly. Bring to a boil and simmer 15-20 minutes until tender. Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove to paper toweling. Add onion to drippings and cook 3 minutes. Add sliced steak and salt. Cook 2 more minutes until steak is no longer pink. Remove steak and onions to a plate and keep warm.
• Add honey and vinegar to skillet; cook over medium heat 2 minutes. Add cornstarch mixture; cook for 30 seconds. Remove from heat.
• Drain potatoes; run under cold water. Cut into quarters and place in bowl along with the crumbled bacon and steak-onion mixture. Add baby spinach, warm honey cider-vinegar dressing and tomatoes. Toss gently and serve.

WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING

Steps:

• 1. In a small saucepan, whisk the orange juice and cornstarch until blended. Bring to a boil over medium-high heat, stirring constantly, until the mixture is smooth and thickened, 4 to 5 minutes. Pour the hot orange juice into a glass measuring cup, stir in the raisins, and refrigerate until chilled (put the mixture in the freezer, if desired, to speed up the process). 2. Place the sweet potatoes in a medium saucepan, add water to cover, and bring to a boil covered over high heat. Reduce the heat to medium-low and simmer until tender, about 12 minutes. Drain in a colander, return to the saucepan, and cover to keep warm. 3. Meanwhile, preheat the broiler. Rub the steak with 1/4 teaspoon of the salt and the red pepper flakes. Broil the steak 4 inches from the heat for 3 to 4 minutes per side for rare, or the desired doneness. Transfer the steak to a plate cover loosely with foil and let stand for 5 minutes before carving into thin slices. 4. Whisk the chilled, thickened orange juice with the chutney, olive oil, lemon juice, and the remaining 1/4 of the salt. 5. In a large salad bowl, place the watercress, onion, sweet potatoes, and steak slices. Pour the dressing over all and toss lightly to coat.