Steak & Potato Salad - MSNewsNow.com - Jackson, MS

Steak & Potato Salad

Posted: Updated:
By Wilson Stribling - email

Dressing:

  • 3 tablespoons red wine vinegar
  • 3 tablespoons water
  • 1 medium shallot, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt 1/8 teaspoon pepper

Salad:

  • 1 (1 pound) boneless top sirloin steak, about 1-1/4 inches thick (see note above)
  • Salt and pepper
  • 1 tablespoon canola oil
  • 1 pound red potatoes (about 5 medium), scrubbed and cut into 3/4 inch-thick wedges
  • 3 romaine lettuce hearts (about 1 pound), torn into bite-size pieces
  • 1/3 cup thinly sliced red onion

1. For the dressing: Whisk all the ingredients together in a bowl until well combined; set aside.

2. For the salad: Pat the steak dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the steak well on the first side, about 3 minutes. Flip the steak, reduce the heat to medium, and continue to cook until the center of the steak registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 5 to 7 minutes longer.

3. Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes. Cut the steak across the grain into 1/4-inch-thick slices.

4. Meanwhile, toss the potatoes with the remaining 1 teaspoon oil in a large microwave-safe bowl. Cover and microwave on high until the potatoes are tender, 5 to 10 minutes, stirring the potatoes halfway through the cooking time.

5. Return the skillet to medium-high heat until just smoking. Add the potatoes in a single layer and cook until well browned on both sides, about 5 minutes. Season with salt and pepper to taste.

6. Whisk the dressing to recombine. Toss the lettuce and onion with 1/2 cup of the dressing, then divide it among four plates. Arrange the steak and potatoes on top of the salads, drizzle with the remaining dressing, and serve.  

To Make Ahead: The dressing can be refrigerated in an airtight container for up to 4 days; whisk to recombine and season with additional salt and pepper to taste before using.

Questions? Email Julie Levanway.

Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame

©2010 WLBT. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.