I was hoping to try at least 2 new recipes this week that I deemed good enough for our normal rotation. This one has DEFINITELY made the cut. The dressing alone is enough to carry the whole dish – it’s so delicious! The recipe combines meat and potatoes with a leafy green salad, all in one easy 30-minute dish.
Warm Steak and Potato Salad (serves 4)
1 lb red potatoes, cut into small wedges
3 Tbs vegetable oil, divided
2 8-ounce steaks, 1 inch thick (we used sirloin)
1 recipe Bistro-Style Mustard vinaigrette (recipe follows)
1 head romaine lettuce, chopped
1/2 red onion, sliced
First, place potato wedges in a microwave-safe bowl. Toss potatoes with 2 Tbs of vegetable oil and cover tightly with plastic wrap. Microwave on high heat for about 8 minutes, or until potatoes are tender. Half way through cooking, shake potatoes in the bowl, keeping the plastic wrap tight.
In a large skillet, heat remaining 1 Tbs of oil until smoking. Add steaks (salt and peppered to taste) into the hot skillet and sear on first side for 6 minutes. Flip steaks over and continue to cook until they are cooked as desired. I cooked ours for an additional 7 minutes (medium-well).
Once steaks are cooked, remove them from the skillet and set them on a plate. Cover with foil and let rest for 5 minutes before slicing into strips.
Take the hot potatoes and add them in the remaining steak fat and oil. Brown potatoes on all sides, about 5 minutes.
Toss lettuce, onion and dressing together in a large bowl and distribute amongst 4 plates. Top salad with steak, potatoes and Parmesan cheese. Serve immediately.
Recipes from The Best 30-minute Recipe (Cook’s Illustrated)
Bistro-Style Mustard Vinaigrette
3 Tbs red wine vinegar
3 Tbs whole-grain mustard
1 shallot, peeled
1 small garlic clove, peeled
2 tsp fresh thyme
3/4 cup olive oil
In a blender, process vinegar, mustard, shallot, garlic and thyme until the shallot and garlic are minced finely. With the blender running, slowly pour in oil until the dressing is emulsified.