This is the salad of all salads, a true “man-salad”, you could say. Steak, potatoes, onions, and tomatoes grilled to perfection on the BBQ and made into a salad, who does that?!?! It is sooooo delicious though, you have to make it! It is the perfect spring and summer salad to satisfy the whole family, and it will impress a crowd.
Now don’t get me wrong, there’s nothing I love more than a good steak with a side of crispy, roasted potatoes, so why am I turning a classic meal into a steak and potato salad? Well, often people forget to include a side of vegetables. And vegetables should really be the focus of meals. Sometimes I think people are turned off by the thought of eating a salad for dinner…. Steak and potato salad to the rescue!
Also, I think Kris might get tired of me feeding him salads all the time. There was a point in time when I would just throw together a random assortment of whatever vegetables were in the fridge to make a side salad, and Kris
hated greatly disliked it. It think it was the raw, whole button mushrooms that finally put him over the edge and a request was made for more structured salads. This steak and potato salad helps to keep him from getting bored of salads and ensures we’re still eating our vegetables. I love my one-dish meals too, so having a steak and potato salad keeps both of us happy.
The inspiration for this recipe comes from a Pampered Chef cookbook I found while babysitting a long time ago…. I did a quick Google search to make sure my memory is correct. Here is the original recipe. I just have it hand-written on piece of notebook paper stashed away with all my recipes.
The recipe is easy to follow. Make the dry rub to put on the steak, cut up the onions and potatoes, drizzle them in olive oil, season with salt and pepper, fire up the bbq, and make your husband cook everything while you make the dressing and prepare the lettuce. (Kris is better at bbq’ing than me so I always ask him to take charge of the grill…). Kris recommends reading this article about grilling the perfect steak from Serious Eats. You could easily panfry the steak and roast the vegetables in the oven if you don’t have a bbq or don’t want to mess with the grill. You can also add a variety of toppings: jalapeños, cheese, bell peppers, chives, etc.
I absolutely love the thyme, garlic, dijon mustard, and balsamic vinegar in this dressing! It’s amazing. The dressing goes absolutely perfect with the steak and potatoes. Note that Kris supplemented his salad with ranch (not pictured, obviously…). Kris and I made this salad for his mom’s birthday one year. In fact, we made it for his family the very first time I met them… no pressure, huh? Go meet your boyfriend’s whole family and cook dinner for them! Luckily this salad looks much more impressive than the actual amount of work that goes into preparing it….needless to say, Kris’s family liked it, even his dad, who’s not a big vegetable eater. You can easily double or triple the recipe to feed a crowd!
- 2-4 garlic cloves minced, divided
- 1 tbsp dried thyme divided
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- 3 tbsp olive oil divided
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp red pepper flakes optional
- 1 lbs boneless Top sirloin steak
- 4 medium yukon gold potatoes washed and chopped into 1 inch pieces
- 1 large yellow onions sliced into 1/4 inches rounds
- 1/2 cup grape tomatoes
- 2 cups romaine lettuce torn into 1 inch pieces
- 2 cups arugula
- salt and pepper to taste
- *a metal grill basket is useful for bbq'ing the vegetables - especially the tomatoes
In a small bowl, mix together 1-2 minced garlic cloves, 1/4 tsp black pepper, 1/2 tsp salt, 1/2 tbsp thyme, and red pepper flakes (optional). Use the remaining seasonings for dressing. Spread garlic-thyme mixture on steak and allow to rest for ~10 minutes.
Mix remaining garlic, thyme, salt, and black pepper with 2 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tbsp dijon mustard to make dressing.
Toss potatoes, onions, and grape tomatoes in remaining 1 tbsp olive oil. Sprinkle with additional salt and pepper to taste.
Place steaks on grill, grill for approximately 10-15 minutes or until steaks are cooked to desired wellness
Place potatoes on grill at the same time as steak. Recommend using a grill basket coated in oil. Cook 10-15 minutes turning frequently until potatoes are soft on the inside and charred on the outside.
When steak and potatoes are within 5 minutes of being done grilling, place tomatoes in the grill basket with potatoes, and the 1/4 inch onion rounds directly on the grill. Cook for 5 minutes, turning occasionally until charred.
If you're not grilling, then potatoes, onions, and tomatoes can be roasted in the oven at 400 degrees for 10 minutes. Steak can be panfried for approximately 5-7 minutes per side over medium heat.
Remove steak and vegetables from grill. Let steak rest for at least 5 minutes and then slice.
Arrange steak, potatoes, onions slices, and tomatoes with romaine and arugula on a serving platter. Drizzle with dressing to serve.