Steak and Potato Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 710, total fat 46 G., saturated fats G., proteins 41 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 710, total fat 46 G., saturated fats G., proteins 41 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
A very easy-to-make, delicious, and filling steak and potato salad. The potato wedges are baked in the oven until tender, and the steak is pan-fried and finished in the oven. All of this, along with blue cheese, is layered on a salad of tomatoes, romaine lettuce, and chives, and dressed with a vinaigrette.
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.
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:
- 570 g small red-skinned potatoes, quartered
- 1/4 cup olive oil, plus more for greasing
- 3 tbsp. steak sauce
- 1 tbsp red wine vinegar
- 2 teaspoons Dijon mustard
- 570 g of boneless beef sirloin (about 2.5 cm thick)
- 2 bunches romaine lettuce, torn by hand
- 1 large bull's heart tomato, quartered and sliced
- 1/4 cup chopped fresh chives, plus extra for sprinkling
- 1/2 cup crumbled blue cheese
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Recipes with similar ingredients: potato, steak sauce, wine vinegar, Dijon mustard, beef, romaine lettuce, tomatoes, chives, blue cheese
Cooking the dish according to the recipe:
- Position oven racks on the top and bottom racks; place a rimmed baking sheet on the bottom rack. Preheat oven to 450°F (230°C). In a bowl, toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper. Arrange the potatoes on the hot baking sheet and bake, turning once, until golden and tender, 18 to 20 minutes.
- Meanwhile, in a large bowl, whisk together the steak sauce, vinegar, mustard, and the remaining 2 tablespoons olive oil. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Place in the skillet and cook until golden brown, about 2 minutes per side. Brush the top of the steak with 1 tablespoon vinaigrette. Transfer the skillet to the top rack of the oven and cook the steak until a thermometer inserted into the side of the steak reads 125°F (49°C) for medium, about 4 minutes. Transfer the steak to a cutting board, let it rest for 5 minutes, then slice thinly against the grain.
- In a bowl, combine 2 tablespoons of pan juices with the vinaigrette. Add the romaine lettuce, tomatoes, and scallions, season with salt and pepper, and toss to combine. Divide the salad among serving bowls and top with the potatoes, steak, blue cheese, and scallions.
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