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Warm Steak and Potato Salad: Comfort Food Without the Guilt

Warm Steak and Potato Salad is a hearty and flavorful dish that combines tender grilled steak, perfectly cooked new potatoes, and fresh baby greens. The warm, savory steak and potatoes contrast beautifully with the crisp greens and juicy cherry tomatoes, all topped off with a tangy Dijon vinaigrette. This salad is a satisfying and comforting meal that feels indulgent without being heavy—perfect for lunch or a light dinner

  • Total Time: 27 minutes

Ingredients

Scale

  • 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

Instructions

  1. Cook the Potatoes: Place potatoes in a pot and cover with water. Bring to a boil and cook until tender but still firm (about 10 minutes). Drain and cover to keep warm.

  2. Prepare the Steak: Preheat the oven to broil or preheat a grill to medium-high heat. Season both sides of the steak with salt and pepper. Grill or broil steaks for 6 to 8 minutes per side or to your desired doneness.

  3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and dried tarragon. Season with salt and pepper to taste.

  4. Assemble the Salad: Divide the mixed greens, cherry tomatoes, and shallots among four plates.

  5. Add the Steak and Potatoes: Cut the warm, unpeeled potatoes into quarters and slice the steak into 1/4-inch thick strips. Top the salad greens with the steak and potatoes.

  6. Dress and Serve: Drizzle the vinaigrette over the salad and serve warm.

  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Salad, Main Dish
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 359 per serving