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Steak and Potatoes Salad

A fun way to punch up the traditional meat-and-potatoes dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Keyword: gluten-free, main courses, salads, weeknight dinners
Servings: 4

Ingredients

For the salad

  • 1½ pounds red potatoes, cut into ½-inch chunks
  • 2 tablespoons olive oil
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon black pepper
  • 1 pound strip steak (2 strips, about 8 ounces each)
  • Salt and pepper to taste
  • ½ head green leaf lettuce, roughly chopped
  • 6 ounces arugula
  • 2 tablespoons shallots, thinly sliced
  • 1 cup radishes, thinly sliced
  • ½ cup bleu cheese crumbles

For the dressing

  • 1 tablespoon creamed horseradish
  • 2 tablespoons sour cream
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons water

Instructions

  • Preheat oven to 400. Toss cut potatoes in bowl with oil, salt and pepper. Place potatoes flesh-side down on baking sheet, and cover pan with foil. Bake for 15 minutes. Remove foil and bake until side touching pan is golden brown and crispy, about 10 minutes. Turn potatoes other side down and bake another 5 minutes.
  • Heat cast-iron skillet 10 minutes over medium heat. Generously salt and pepper both sides of steak strips. Add oil to pan and swirl to coat. Place steaks in pan and cook 5 minutes, until browned on one side. Turn and cook 3-5 minutes, depending on desired doneness. Remove steaks from pan and allow them to rest at least 5 minutes, then slice into ¼-inch pieces.
  • Meanwhile, whisk dressing ingredients together in a medium bowl, adding more horseradish or sour cream to taste.
  • Add lettuce and arugula to salad bowls, tossing to mix, followed by shallots, radishes and potatoes, then sliced steak. Drizzle a small amount of dressing on top – a little goes a long way.

Notes

Bake potatoes on two separate baking sheets or in batches to avoid crowding (and steaming, instead of roasting) potatoes.