Steak Asparagus And Red Potato Salad Recipes

RED POTATO AND ASPARAGUS SALAD

Steps:

• In a small bowl, whisk together Dijon and lemon juice.
• Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.
• Bring a large pot of salted water to a boil.
• Add asparagus and simmer until just tender, 2 to 3 minutes.
• Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl.
• Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus.
• Add dressing and chives, and toss to combine.
• Transfer to a platter and serve at room temperature.

STEAK SALAD WITH POTATOES AND ARUGULA

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.
• While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.
• Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
• Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.

VIETNAMESE STEAK AND ASPARAGUS SALAD

Steps:

• In a small bowl, whisk together fish sauce, lime juice, and sugar.
• In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
• Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.

SIRLOIN STEAK WITH ROASTED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.
• On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.
• While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

WARM STEAK AND POTATO SALAD

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.

STEAK, ASPARAGUS, AND RED POTATO SALAD

Steps:

• To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
• Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
• Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
• Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.

NEW POTATO AND ASPARAGUS SALAD

Steps:

• Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
• Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD

Steps:

• Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
• Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
• Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

ASPARAGUS BEEF STIR-FRY ON POTATOES

Steps:

• Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 12-16 minutes, turning once. Cool slightly., In a small saucepan, melt butter over medium heat. Heat until golden brown, 3-4 minutes, stirring constantly. Remove from heat; stir in soy sauce and vinegar. Keep warm., In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry asparagus and mushrooms in remaining oil until asparagus is crisp-tender, 2-3 minutes. Stir in beef, salt and pepper; heat through., Cut potatoes lengthwise in half; fluff pulp with a fork. Top with beef mixture; drizzle with sauce.