Best 6 Steak And Potato Salad Recipes

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Indulge in a tantalizing culinary experience with our scrumptious steak and potato salad recipes. This delectable dish combines succulent grilled steak, tender roasted potatoes, and a symphony of flavors that will leave your taste buds dancing.

- **Classic Steak and Potato Salad:** Savor the timeless flavors of this classic recipe, featuring perfectly grilled steak, roasted potatoes tossed in a tangy vinaigrette, and a sprinkle of fresh herbs.

- **Loaded Steak and Potato Salad:** Elevate your salad game with this loaded version, packed with crispy bacon, melted cheese, and a creamy ranch dressing.

- **Southwestern Steak and Potato Salad:** Embark on a culinary journey to the Southwest with this flavorful salad. Grilled steak marinated in a zesty blend of spices, roasted potatoes seasoned with a smoky chipotle rub, and a refreshing cilantro-lime dressing.

- **Greek Steak and Potato Salad:** Transport yourself to the sun-kissed shores of Greece with this Mediterranean-inspired salad. Grilled steak infused with aromatic herbs, roasted potatoes tossed in a tangy lemon-oregano dressing, and a sprinkling of feta cheese.

- **Asian Steak and Potato Salad:** Experience the vibrant flavors of Asia in this delightful salad. Grilled steak marinated in a savory soy-ginger sauce, roasted potatoes tossed in a sweet and tangy hoisin glaze, and a drizzle of spicy Sriracha dressing.

Check out the recipes below so you can choose the best recipe for yourself!

WARM STEAK AND POTATO SALAD



Warm Steak and Potato Salad image

Comfort food without the guilt.

Provided by frank11

Categories     Salad     Potato Salad Recipes     No Mayo

Time 27m

Yield 4

Number Of Ingredients 11

1 pound new potatoes
1 pound beef sirloin steak
½ teaspoon salt
¼ teaspoon ground black pepper
8 cups mixed baby salad greens
1 pint cherry tomatoes, halved
2 tablespoons minced shallot
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon dried tarragon

Steps:

  • Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
  • Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
  • Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
  • Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 27.9 g, Cholesterol 60.3 mg, Fat 17.6 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 5.1 g, Sodium 409.3 mg, Sugar 1.9 g

STEAK AND POTATO SALAD



Steak and Potato Salad image

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

1 1/2 pounds small potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound sirloin steak (about 1 inch thick)
1 heart romaine lettuce, chopped (about 3 cups)
5 ounces baby arugula
2 tablespoons fresh lemon juice, plus wedges for serving
1/3 cup shaved Parmesan (1 ounce)

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

SKIRT STEAK AND HORSERADISH POTATO SALAD



Skirt Steak and Horseradish Potato Salad image

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

3 large garlic cloves
3 tablespoons prepared horseradish
1 1/2 tablespoons white wine vinegar
7 tablespoons extra-virgin olive oil, divided
4 large shallots, cut into thin rounds (about 2 cups)
1 1/2 pounds medium Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds
1 10-ounce package grape tomatoes
8 ounces stringless sugar snap peas
1 1/4 pounds skirt steak, cut into 4 pieces
2 bunches watercress

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 AND POTATO SALAD



Steak and Potato Salad image

"After working all week, my husband and I like to spend a lot of time with our two kids on weekends," says Linda Emily Dow of Princeton Junction, New Jersey. "That's when this recipe comes in handy. We marinate the meat in the fridge overnight, then grill it quickly for a fast, filling meal."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 10

1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
1 beef top sirloin steak (2 pounds)
6 cups cubed cooked potatoes
1 cup diced green pepper
1/3 cup chopped green onions
1/4 cup minced fresh parsley
1/2 cup creamy Caesar salad dressing
Lettuce leaves, optional

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.

Nutrition Facts :

WARM STEAK AND POTATO SALAD



Warm Steak and Potato Salad image

Nice Spring-Summertime dinner! Found in Family Circle Magazine. (as for the 1 star review, using spinach is definitely key to the recipe)

Provided by jovigirl

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb small red potato
3 slices bacon
1 small red onion, chopped
1 lb boneless sirloin, cut into thin strips
1/4 teaspoon salt
5 tablespoons honey
5 tablespoons apple cider vinegar
1/2 teaspoon cornstarch, mixed with
1/2 teaspoon cold water
1 (6 ounce) bag Baby Spinach
1 cup grape tomatoes, halved

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



Grilled Steak and Potato Salad image

When one craves beef and potatoes and another craves salad, make a delicious dinner salad that combines the best of both worlds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

3/4 lb small red potatoes, cut in half
2/3 cup honey Dijon dressing and marinade
1 boneless beef top sirloin steak, 3/4 inch thick (3/4 lb)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
4 cups bite-size pieces romaine lettuce
2 medium tomatoes, cut into thin wedges
1/2 cup thinly sliced red onion

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.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Choose the Right Cut of Steak: Select a tender and flavorful cut like ribeye, strip loin, or tenderloin. Look for steaks that are at least 1 inch thick to ensure they remain juicy during cooking.
  • Marinate the Steak: Marinating the steak helps tenderize it and infuse it with flavor. Use a marinade containing acidic ingredients like lemon juice or vinegar, which help break down the muscle fibers. Marinate the steak for at least 30 minutes, or up to overnight.
  • Cook the Steak Properly: The key to a perfectly cooked steak is to achieve a delicious crust while maintaining a juicy interior. Use a high heat cooking method like grilling or searing to create a crust, then reduce the heat to finish cooking the steak to your desired doneness.
  • Let the Steak Rest: After cooking, let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Use High-Quality Potatoes: Choose firm and waxy potatoes like Yukon Gold or Red Potatoes for the potato salad. These potatoes hold their shape well and won't break down easily.
  • Cook the Potatoes Properly: Boil the potatoes until they are tender but still hold their shape. Drain the potatoes and let them cool slightly before adding them to the salad.
  • Use a Creamy Dressing: A creamy dressing made with mayonnaise or sour cream is a classic choice for potato salad. Add some Dijon mustard, chopped herbs, and seasonings to create a flavorful dressing.
  • Add Vegetables and Herbs: Incorporate a variety of vegetables and herbs into the potato salad for added flavor and texture. Some popular options include celery, onion, bell pepper, and parsley.

Conclusion:

This steak and potato salad is a delightful and versatile dish perfect for summer gatherings, picnics, or potlucks. With its juicy steak, creamy potato salad, and refreshing dressing, this recipe is sure to be a crowd-pleaser. By following these tips and using high-quality ingredients, you can create a delicious and memorable steak and potato salad that everyone will love.

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