Steak And Potato Salad Food

STEAK AND POTATO SALAD

Steps:

• In a shallow dish, combine the vinegar, oil and soy sauce; add steak and turn to coat. Cover; refrigerate for 1 hour or overnight. , Drain and discard marinade. Grill steak over medium heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Slice into thin strips across the grain and place in a large bowl. Add the potatoes, green pepper, onions, parsley and dressing; toss to coat. Serve on lettuce if desired.

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 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.

GRILLED STEAK AND POTATO SALAD

Steps:

• Heat gas or charcoal grill. In 2- or 2 1/2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cook uncovered 5 to 8 minutes or just until potatoes are tender.
• Drain potatoes; place in medium bowl. Add 2 tablespoons of the dressing; toss to coat. Place potatoes in grill basket (grill "wok") if desired. Brush beef with 1 tablespoon of the dressing; sprinkle with salt and pepper.
• Place beef and potatoes on grill. Cover grill; cook over medium heat 8 to 15 minutes, turning once, until beef is desired doneness and potatoes are golden brown. Cut beef into thin slices.
• Among 4 plates, divide lettuce, tomatoes and onion. Top with beef and potatoes; drizzle with remaining dressing. Sprinkle with additional pepper if desired.

STEAKHOUSE POTATO SALAD

Steps:

• Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
• Refrigerate 1 hour or until completely cooled.
• Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.

GRILLED STEAK WITH POTATO SALAD

Steps:

• Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
• Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
• Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.

SKIRT STEAK AND HORSERADISH POTATO SALAD

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.

STEAK & POTATO SALAD

Steps:

• Heat grill to medium heat.
• Grill steak 5 min. on each side or until medium doneness (160ºF), brushing occasionally with A.1. Remove steak from grill; cover. Let stand 5 min.
• Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat, potatoes, tomatoes and onions.
• Drizzle with dressing; sprinkle with cheese.

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:

• 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.