Steak and potato salad, a classic American dish, is a delicious and hearty meal that can be enjoyed for lunch or dinner. Made with tender, flavorful steak, crispy potatoes, and a creamy, tangy dressing, this salad is a surefire crowd-pleaser. Whether you're cooking for a special occasion or just looking for a quick and easy weeknight meal, this recipe is sure to become a favorite.
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CAESAR SALAD WITH GRILLED STEAK AND POTATOES
We get our grill on for this sizzling steak and potatoes baked in foil. It's a quick and easy main dish we like to take outdoors. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
Nutrition Facts : Fat 1 cup potatoes, Cholesterol 3 ounces beef), Sodium 15g fat (5g saturated fat), Carbohydrate 59mg cholesterol, Fiber 1058mg sodium, Protein 21g carbohydrate (4g sugars
SKIRT STEAK AND HORSERADISH POTATO SALAD
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Provided by Bon Appétit Test Kitchen
Categories Beef Potato Vegetable Fourth of July Picnic Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Lunch Horseradish Meat Steak Root Vegetable Tailgating Family Reunion Party Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
- Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
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.
CALIFORNIA POTATO AND STEAK SALAD
Here's a great steak-house salad, California style-made with sliced potatoes, salsa, avocados and julienned strips of grilled beef top round steak.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly.
- Meanwhile, heat grill to medium heat. Mix salsa, A.1. and sour cream until blended. Refrigerate until ready to serve. Combine seasonings; rub onto both sides of steak.
- Grill steak 5 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 5 min. Meanwhile, cut potatoes into 1/4-inch-thick slices.
- Cut steak across the grain into thin slices. Cover platter with salad greens. Top with meat, avocados, tomatoes and potatoes. Serve with salsa mixture.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 45 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
CALIFORNIA POTATO SALAD
Since my partner is very picky about what he likes in his potato salad, I have made my own version of home-made PS and it's always a hit with friends and family. Not for the calorie faint but it's real, real good! Ingredient quantities are variable to taste. I think it's the garlic that takes it to the next level. Try it! For best flavor allow it to set overnight in the fridge. Using a mix of yellow, white, and red potatoes is really the best.
Provided by Ken_MartinezCA
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
- In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 50.7 g, Cholesterol 197.5 mg, Fat 17 g, Fiber 5.9 g, Protein 16.3 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 2.4 g
STEAK AND POTATO SALAD
Make and share this Steak and Potato Salad recipe from Food.com.
Provided by Hidden Valley
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, add the potatoes and enough water to cover. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
- In a large bowl, arrange steak, potatoes, beans, mushrooms, ½ cup onion rings and bell pepper over lettuce leaves. Serve with dressing on the side and top with remaining onion rings.
Nutrition Facts : Calories 277.9, Fat 6.7, SaturatedFat 2.7, Cholesterol 51.4, Sodium 444.9, Carbohydrate 34.1, Fiber 5.6, Sugar 3.5, Protein 21.1
CALIFORNIA CHEESE AND RED POTATO SALAD
Another Happy Cow recipe...this one is awesome with a Mediterranean feel! Try it with some grilled chicken added and served with a crusty bread for a main dish. No mayo makes this one picnic friendly and it is best served at room temperature.
Provided by LAURIE
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.
- Remove potatoes and cool until tepid, about 30 minutes.
- Meanwhile, make dressing: In large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers, green onion and tarragon and stir to combine.
- When potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.
- Add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.
- Taste, then season to taste with additional salt and pepper if necessary.
- If not serving within 1 hour, refrigerate the salad.
- Bring to room temperature before serving.
Nutrition Facts : Calories 422.5, Fat 26.9, SaturatedFat 8, Cholesterol 25.1, Sodium 553.4, Carbohydrate 35.7, Fiber 4.8, Sugar 2.3, Protein 11.5
STEAK AND POTATO SALAD
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
- In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.
Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g
Tips:
- Choose the right cut of steak. A good steak for this salad is one that is tender and flavorful, such as a rib eye, strip steak, or flank steak.
- Cook the steak properly. The steak should be cooked to your desired doneness, but it should not be overcooked. Otherwise, it will become tough and chewy.
- Use high-quality potatoes. The potatoes should be firm and waxy, such as Yukon Gold or red potatoes.
- Boil the potatoes until they are tender. The potatoes should be cooked until they are easily pierced with a fork, but they should not be mushy.
- Let the potatoes cool before slicing them. This will help to prevent them from breaking apart.
- Use a variety of vegetables. In addition to potatoes, you can add other vegetables to the salad, such as tomatoes, cucumbers, onions, and bell peppers.
- Use a flavorful dressing. The dressing should be flavorful and complement the steak and potatoes. A good dressing for this salad is a vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and herbs.
- Serve the salad immediately. This salad is best served immediately after it is made. Otherwise, the potatoes will start to soak up the dressing and become soggy.
Conclusion:
California potato and steak salad is a delicious and easy-to-make salad that is perfect for a summer meal. It is made with tender steak, boiled potatoes, a variety of vegetables, and a flavorful dressing. This salad is sure to please everyone at your table.
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