Salad with steak, potatoes and arugula

Votes: 1

How to Make - Steak, Potato, and Arugula Salad

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 402, total fat 28 G., saturated fats 9 G., proteins 22 G., carbohydrates 15 G., fiber 3 G., cholesterol 84 mg, sodium 659 mg, sugar 3 G.

Potato salad is most often associated with winter meals and heavy mayonnaise dressings, but you can easily incorporate potatoes into a summer salad, especially with new potatoes. Small, thin-skinned potatoes with red skins work best for this recipe. Boil them in their skins, cut them in half, and toss with tomatoes and arugula in a tart vinaigrette. Serve with thinly sliced steak.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 strip steak weighing 450 g, 2-2.5 cm thick.
3 tbsp. l. olive oil
0.5 tsp paprika
3 tbsp. l. rice vinegar
1 tbsp. grainy mustard
220 g small red potatoes
2 teaspoons soy sauce
2 tsp Worcestershire sauce
220 g small arugula (about 12 cups)
2 tomatoes, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red potatoes, tomatoes, arugula, whole grain mustard, rice vinegar

Cooking the dish according to the recipe:

Place the potatoes in a medium saucepan and cover with cold water to a depth of 2.5 cm; add a generous pinch of salt. Bring to a boil and simmer until tender, about 10 minutes. Drain, cool slightly, and then cut in half or quarters if the potatoes are large.
While the potatoes are cooking, generously season the steak with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until browned on both sides and cooked to your desired doneness, 4-5 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Do not wash the pan.

In the same skillet, bring 1/4 cup water and paprika to a boil, scraping up any browned bits, until slightly reduced, about 30 seconds. Remove from heat and stir in the vinegar, mustard, soy sauce, Worcestershire sauce, and the remaining 2 tablespoons olive oil.
Thinly slice the steak across the grain. Pour any accumulated juices into the pan with the dressing. Divide the arugula, tomatoes, and potatoes among 4 large plates or bowls. Place the sliced steak on top and pour the dressing evenly over it.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Salads with meat / / Potato dishes / Potato salads / Food Network - recipes