Steak Salad With Potatoes And Arugula Recipes

ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
• Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping 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 (reserve the skillet) and let rest 5 minutes.
• Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, 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 in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.

STEAK AND POTATO SALAD

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.

HERBED STEAK WITH ARUGULA AND POTATOES

Steps:

• Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
• Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.

STEAK AND POTATOES OUR WAY, WITH SALAD

Steps:

• If using broiler, turn on.
• Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
• Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
• Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
• Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
• Wash and dry arugula and trim stems; wash tomatoes and dry.
• When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
• Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
• Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA

Steps:

• Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
• Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
• Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
• Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
• Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
• When the flank steak is done, place it on a cutting board to rest for 5 minutes.
• As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
• Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .