Steak And Potato Hearty Salad Food

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.

STEAK, MASHED POTATOES AND SALAD

Steps:

• STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
• To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
• MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
• SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.

STEAK AND POTATO HEARTY SALAD

Steps:

• Pierce each potato with a fork; microwave for 30 seconds per potato on high (can heat all at once; combine times). Cut potatoes into quarters and set aside to cool slightly.
• In salad bowl mix spinach, hard boiled eggs, cooked bacon, cheddar cheese, and bacon ranch dressing.
• Add previously grilled steak strips (can microwave to reheat slightly if you want a warm salad).
• Add potatoes once sufficiently cooled; mix in making sure dressing thoroughly covers all ingredients.

STEAK AND POTATO SALAD

Steps:

• Put steak in a plastic zip-top bag.
• In a small bowl, add vinegar, oil, and soy sauce; stir to combine.
• Pour marinade over steak; seal zip-top bag; shake and refrigerate for 1 hour or overnight.
• Drain steak and throw out marinade.
• Grill steak for 8-10 minutes on each side or until meat reaches desired doneness.
• Slice steak into thin strips, slicing across the grain.
• Place steak strips into a large bowl.
• Add the potatoes, green pepper, onions, parsley, and dressing; toss to coat well; season with salt and pepper if desired.
• Line individual plates with lettuce leaves.
• Top with steak and potato mixture; serve.

GRILLED STEAK AND POTATO SALAD

Steps:

• FIRST, MAKE MUSTARD VINAIGRETTE:.
• Combine first 3 ingredients in a small bowl.
• Slowly whisk in olive oil until well blended, and add sea salt and pepper.
• Store in an airtight container.
• MAKE STEAK & POTATOES:.
• Preheat oven to 400°F.
• Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
• Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
• Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
• Spread in a single layer on a rimmed baking sheet.
• Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
• Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
• Season steak on both sides with sea salt.
• Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
• Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
• Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
• Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
• Divide evenly onto plates.
• Serve warm.

STEAK AND POTATO SALAD

Steps:

• Peel and slice potatoes. In a large bowl, combine potatoes, celery, green onions, and beef. Pour dressing over and toss gently to coat.
• DRESSING:
• In a bowl, whisk together oil, vinegar, mustard, horseradish, salt and pepper. This may be kept for up to a day ahead of time, and refrigerated.
• To Serve, separate lettuce leaves, arrange on a plate, spoon salad over top. Garnish with tomatoes and cucumbers.

GRILLED STEAK & POTATO SALAD

Steps:

• Heat grill to medium-high heat.
• Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 10 min. to marinate, turning after 5 min. Remove steak from marinade; discard marinade.
• Place potatoes in center of double layer of heavy-duty foil; drizzle with remaining dressing. Fold to make packet.
• Grill steak and potato packet 15 min. or until steak is medium doneness (160°F) and potatoes are tender, turning both after 8 min.
• Toss salad greens with tomatoes and onions in large bowl. Add meat and potatoes; mix lightly.