Steak Mashed Potatoes And Salad Recipes

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MASHED POTATO SALAD



Mashed Potato Salad image

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g

GRILLED STEAK AND POTATO SALAD



Grilled Steak and Potato Salad image

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

1 (1 lb) steak, cut 1 1/2 inches thick
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
3 fresh rosemary sprigs, divided (about 2 tablespoons)
1/2 lb red new potato, cut in half (about 8 small potatoes)
sea salt, to taste
fresh ground black pepper, to taste
1 red bell pepper, cored and seeded
1 red onion, sliced into 1-inch-thick rounds
1 (5 ounce) bag mixed baby greens, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 lime, juice of
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste

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

GRILLED STEAK WITH POTATO SALAD



Grilled Steak with Potato Salad image

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

1 1/2 pounds flank steak
1/2 cup plus 2 to 3 tablespoons Vinaigrette
Olive oil, for grates
1/4 cup reduced-fat mayonnaise
2 teaspoons white-wine vinegar
1/4 cup lightly packed flat-leaf parsley, finely chopped
2 scallions, minced
1 small garlic clove, minced
Coarse salt and ground pepper
4 cups grilled or roasted new potatoes, cut into 1-inch chunks
2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces

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.

STEAK AND POTATO SALAD



Steak and Potato Salad image

Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 8

1 1/2 pounds small potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound sirloin steak (about 1 inch thick)
1 heart romaine lettuce, chopped (about 3 cups)
5 ounces baby arugula
2 tablespoons fresh lemon juice, plus wedges for serving
1/3 cup shaved Parmesan (1 ounce)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
  • In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.

Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g

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