If you’re a steak lover, but also want to fit in some greens, this salad is the perfect mix.
Becky Low shares the delicious recipe.
Meat and Potato Lover’s Salad
1 cup vinaigrette dressing (see below)
1 pound petite potatoes (about the size of large marbles)
3 tablespoons oil, divided
Kosher salt, to taste
1 pound ribeye steak
3 tablespoons butter
3 cloves chopped garlic
1-2 teaspoons steak seasoning (like Grill Mates – Montreal Steak)
6 cups baby spinach or other salad greens
1 cup grape tomatoes, cut in half
3-4 green onions, sliced
1 cucumber, quartered, seeded, sliced
1 cup cubed or crumbled Feta cheese, or Blue cheese
Prepare vinaigrette dressing (your own recipe; use recipe below; or, purchase commercial dressing of your choice). Refrigerate until ready to use.
Wash potatoes and cut into fourths (about ½ thick cubes). Rinse to remove starch and blot dry. Place potatoes in a bowl and toss with 1-2 tablespoons oil. Sprinkle to taste with salt and pepper. Either grill on BBQ using a grill mat, or pan fry 10-15 minutes in a large skillet over medium to medium high heat until almost tender. Stir every 4-5 minutes (do not stir frequently; allow potatoes to brown on one side before turning).
While potatoes are cooking, cut steak into cubes, toss meat cubes with 1-tablespoon oil. Grill outdoors using a grill mat, or pan fry on high heat until seared (about 4-5 minutes).
Combine potatoes and meat in a hot skillet, add garlic and butter. Season to taste with steak seasoning then salt and pepper. Continue to meat and potatoes to desired doneness. Remove from heat and partially cool.
Arrange salad greens in serving bowl, add tomatoes and cucumber. Arrange meat and potatoes on top. Top with green onions and cheese. Shake dressing well, drizzle over salad and serve.
Great way to join salad eaters and meat and potato lovers. Wonderful summer salad. Meat and potatoes may be prepared ahead. Refrigerate until ready to serve. Prepare salad bowl; warm meat and potatoes in a skillet or on 50% power in microwave long enough to get the chill out.
Salad serves 6
½ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard, coarse grind
1 teaspoon kosher salt
1 ½ teaspoons sugar
3 cloves minced garlic
Fresh cracked black pepper to taste
Combine all ingredients in a jar with light fitting lid and shake vigorously.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.