STEAK & POTATO SALAD WITH ROASTED GARLIC-CHIPOTLE DRESSING
Caution: This Steak & Potato Salad with Roasted Garlic-Chipotle Dressing is so good, you may never be allowed to make plain ol' potato salad again!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place garlic on sheet of foil; drizzle with 1/2 tsp. oil. Fold foil to make packet. Combine potatoes, beans and red peppers in large bowl. Add remaining oil; mix lightly. Spread vegetables onto foil-covered rimmed baking sheet.
- Bake garlic packet and vegetables 30 min.
- Cook steak in skillet on high heat 2 min. on each side or until evenly browned. Remove steak from skillet; place next to vegetables on baking sheet. Bake 8 to 10 min. or until steak is medium doneness (160ºF).
- Remove all ingredients from oven. Peel garlic; place in small bowl. Mash until smooth. Add dressing and chipotle peppers; mix well. Slice steak. Cover platter with lettuce; top with vegetables and meat. Drizzle with dressing mixture.
Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
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.
STEAK SALAD WITH CHIPOTLE DRESSING
Make and share this Steak Salad With Chipotle Dressing recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
- Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 480.8, Fat 24.2, SaturatedFat 10.3, Cholesterol 149.4, Sodium 369.9, Carbohydrate 13.8, Fiber 4.7, Sugar 8, Protein 52.2
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
ROASTED RED POTATO SALAD WITH CHIPOTLE MAYO
My husband loves potato salad, but I don't enjoy peeling and boiling potatoes. Oven-roasting the potatoes makes it easy and gives them the ideal taste and texture. -Karla Sheeley, Worden, IL
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a greased 15x10x1-in. baking pan. Spritz with cooking spray; sprinkle with Creole seasoning. Bake, uncovered, at 425° for 45-50 minutes or until golden brown and tender, stirring occasionally. Cool., Place mayonnaise, mustard, chipotle peppers, vinegar and garlic in a food processor; cover and process until blended. In a large bowl, combine the eggs, onion, potatoes and dressing; toss to coat. Serve immediately, or chill until serving. Just before serving, sprinkle with bacon.
Nutrition Facts : Calories 338 calories, Fat 24g fat (4g saturated fat), Cholesterol 182mg cholesterol, Sodium 551mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
STEAKHOUSE POTATO SALAD
Discover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes, ranch dressing and more come together in our savory Steakhouse Potato Salad. There's no need to go out to eat when you can stay in with this delicious recipe.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
- Refrigerate 1 hour or until completely cooled.
- Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
More about "steak potato salad with roasted garlic chipotle dressing recipes"
STEAK AND POTATO SALAD WITH ROASTED GARLIC DRESSING
From bakedbree.com
Reviews 13Estimated Reading Time 5 minsServings 4
- Scrub the potatoes and slice in half. Place in a 9x13 pan. Cut the root off of the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.
- Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.
- Make sure that the oven is still on, and at 400 degrees. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper. Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust. Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes. Take out of the oven and let rest for 10 minutes before slicing.
STEAK-AND-POTATO SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (11)Category Main-DishAuthor Food Network KitchenDifficulty Easy
- Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18 to 20 minutes.
- Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tablespoons olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Transfer the skillet to the top oven rack and cook until a thermometer inserted sideways into the steak registers 120 degrees F for medium rare, about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
- Whisk 2 tablespoons of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives.
STEAK & ROASTED POTATO SALAD - HEALTHY FAMILY PROJECT
From healthyfamilyproject.com
Servings 4Estimated Reading Time 2 minsCategory Entree & Main DishesTotal Time 20 mins
- Toss potatoes in 1 Tbsp. oil, garlic powder, salt and pepper. Lay single layer on baking sheet and bake 15 minutes, or until tender.
- Heat 1 Tbsp. oil in large skillet of medium-high heat. Season steaks with salt and pepper and place in heated skillet. Cook 4-5 minutes per side, or until desired temperature is reached. Remove from heat and let rest 5 minutes before slicing.
- Top salad with steak, potatoes, avocado, tomatoes, mozzarella, corn and dressing. Toss to mix.
STEAK SALAD WITH CHIPOTLE DRESSING | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 329 per servingCategory Salads
CREAMY GARLIC ROASTED POTATO SALAD - THE DISH ON HEALTHY
From thedishonhealthy.com
CHIPOTLE POTATO SALAD - ALL THE HEALTHY THINGS
From allthehealthythings.com
CHIPOTLE STEAK SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
SPICY STEAK SALAD WITH CHERMOULA DRESSING - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CHIPOTLE RANCH POTATO SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
25 MINUTE ROASTED POTATO SALAD - MIDWEST FOODIE
From midwestfoodieblog.com
POTATO SALAD WITH ROASTED GARLIC DRESSING | EMERILS.COM
From emerils.com
BEST LEFTOVER STEAK AND POTATO SALAD WITH BOLD TOMATO DRESSING …
From foodnetwork.ca
CHIPOTLE-RUBBED FLANK STEAK WITH GARLIC-LIME BUTTER
From buschslocal.com
GARLICKY ROASTED-POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE SALAD DRESSING RECIPE RECIPES ALL YOU NEED IS FOOD
From foodnewsnews.com
STEAK SALAD WITH POTATOES RECIPE | BON APPéTIT
From bonappetit.com
STEAK-AND-POTATO SALAD - COUNTRY LIVING
From countryliving.com
STEAK AND BACON SALAD WITH CHIPOTLE DRESSING - THE PIONEER WOMAN
From thepioneerwoman.com
SKILLET STEAK AND POTATO SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
STEAK, POTATO AND ROMAINE SALAD WITH SMOKEY CHIPOTLE DRESSING
From mazola.com
STEAK SALAD WITH ROASTED POTATOES AND CORN - SELF PROCLAIMED …
From selfproclaimedfoodie.com
COOK CHIPOTLE GRILLED STEAK SALAD IN 20 MINS - SIMPLY COOK
From simplycook.com
GARLIC-AND-HERB POTATO SALAD RECIPE | REAL SIMPLE
From realsimple.com
STEAK & POTATO SALAD WITH HORSERADISH DRESSING RECIPE - EATINGWELL
From eatingwell.com
ROASTED POTATO & GARLIC SUMMER SALAD - COOKED BY JULIE
From cookedbyjulie.com
STEAK AND POTATO SALAD WITH HORSERADISH DRESSING RECIPE
From chatelaine.com
STEAK-AND-POTATO SALAD WITH MUSTARD DRESSING - RACHAEL RAY IN …
From rachaelraymag.com
STEAK AND POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
GRILLED STEAK, ROASTED POTATO & TOMATO SALAD - SEASONED KITCHEN
From seasonedkitchen.com
STEAKHOUSE POTATO SALAD - MY COUNTRY TABLE
From mycountrytable.com
ROASTED GARLIC POTATO SALAD RECIPE - EATINGWELL
From eatingwell.com
GARLIC LOVER'S WARM POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
STEAK POTATO SALAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING
From minimalistbaker.com
ROASTED GARLIC SALAD DRESSING RECIPE | WELLNESS MAMA
From wellnessmama.com
STEAK AND POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED GARLIC & RED SKIN POTATO SALAD - THECREATIVEBITE.COM
From thecreativebite.com
ROASTED GARLIC POTATO SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
STEAK SALAD WITH CHIPOTLE CARROT DRESSING – PRIMAL WELLNESS
From primalwellness.coach
STEAK AND ROASTED POTATO SALAD WITH ROASTED GARLIC DRESSING
From blog.gunterwilhelm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love