GRILLED STEAK WITH POTATO SALAD
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
- Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
- Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.
GRILLED STEAK AND POTATO SALAD
Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.
Provided by Manami
Categories One Dish Meal
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- FIRST, MAKE MUSTARD VINAIGRETTE:.
- Combine first 3 ingredients in a small bowl.
- Slowly whisk in olive oil until well blended, and add sea salt and pepper.
- Store in an airtight container.
- MAKE STEAK & POTATOES:.
- Preheat oven to 400°F.
- Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
- Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
- Spread in a single layer on a rimmed baking sheet.
- Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
- Season steak on both sides with sea salt.
- Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
- Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
- Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
- Divide evenly onto plates.
- Serve warm.
Nutrition Facts : Calories 1142.8, Fat 93.3, SaturatedFat 24, Cholesterol 154.2, Sodium 216.2, Carbohydrate 31.9, Fiber 5.1, Sugar 6.3, Protein 45.1
WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
- Preheat the oven to 400 degrees F and heat the grill to hot.
- In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
- Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
- To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
- In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.
CAESAR SALAD WITH GRILLED STEAK AND POTATOES
We get our grill on for this sizzling steak and potatoes baked in foil. It's a quick and easy main dish we like to take outdoors. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
Nutrition Facts : Fat 1 cup potatoes, Cholesterol 3 ounces beef), Sodium 15g fat (5g saturated fat), Carbohydrate 59mg cholesterol, Fiber 1058mg sodium, Protein 21g carbohydrate (4g sugars
GRILLED STEAK AND POTATO SALAD
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
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
GRILLED STEAK AND POTATO SALAD
Think you can't convince your family to eat salad for supper? Even 'meat and potato' types will love this salad.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together vinegar, mustard, garlic, salt, thyme, pepper and sugar. Add CRISCO® Oil; whisk until thoroughly blended.
- Place steak in re-sealable plastic bag. Pour one-third of dressing over meat. Marinate 30 minutes.
- Place potatoes in large pot. Cover with cold water; add salt. Bring to boil on high heat. Boil for 12-15 minutes, or until tender when pierced with a knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing.
- Prepare grill or broiler.
- Microwave green beans on high for 2 minutes, or until crisp-tender. Set aside. Add green beans, mushrooms, red bell pepper, onion and tomatoes to potatoes; toss gently to mix.
- Remove steak from marinade; discard marinade. Season steak with salt and pepper.
- Grill steak to desired doneness; allow to rest 5 minutes before slicing into thin slices across the grain.
- Arrange lettuce leaves on 4 plates. Top with vegetable mixture. Place steak slices on top; drizzle with remaining dressing. Serve immediately.
Nutrition Facts : Calories 695.2 calories, Carbohydrate 43 g, Cholesterol 50.9 mg, Fat 49.3 g, Fiber 7.7 g, Protein 26.9 g, SaturatedFat 7.1 g, Sodium 748.1 mg, Sugar 5.9 g
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
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- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper. Spread in a single layer on a rimmed baking sheet. Bake at 400° for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side. Season steak on both sides with sea salt. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130° for medium rare. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.)
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette. Divide evenly onto plates. Serve warm.
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