Steak and Potato Salad

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

Steak and Potato Salad is perfect for the meat-and-potatoes crew. The salad is hearty enough to satisfy and filled with healthy vegetables.

Yield: Serves: 4
Cost per Serving: $3.35
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 15g
  • Saturated fat: 6g
  • Protein: 24g
  • Carbohydrate: 28g
  • Fiber: 3g
  • Cholesterol: 55mg
  • Sodium: 851mg

Ingredients

  • 1 pound fingerling potatoes (about 16)
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup buttermilk
  • 3 tablespoons chopped fresh chives, plus more for garnish
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon sour cream or plain yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 small clove garlic, minced
  • 12 ounces skirt steak
  • 1/2 teaspoon coarsely ground black pepper
  • 4 cups watercress, coarse stems removed, packed
  • 2 radishes, sliced (about 1/4 cup)
  • 1/4 cup crumbled blue cheese

Preparation

  1. 1. Put potatoes in a saucepan and cover with cold water by 2 inches. Stir in 1 tsp. salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain. Slice potatoes in half lengthwise.
  2. 2. In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic.
  3. 3. Preheat a grill to high. Pat steak dry and season with pepper and remaining 1/4 tsp. salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Transfer steak to a cutting board, cover loosely with foil, and let rest 10 minutes. Slice steak against the grain.
  4. 4. Arrange watercress, radishes, potatoes and steak on 4 serving plates. Drizzle salads with dressing, crumble blue cheese on top and serve.
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