Grilled Steak and Potato Salad
Cheers to summer nights and the joy of good food!
Take advantage of the warm weather and fire up your grill to prepare this hearty, yet refreshing Grilled Steak and Potato Salad.
This simple summer salad is a sensational combination of perfectly grilled steak, potatoes and a vibrant mixture of fresh greens all dressed with a tangy vinaigrette. And let’s not forget to take advantage of the season’s bounty by adding some delightful grilled asparagus to the mix. Oh, and while we’re at it, let’s throw some sliced crusty bread on the grill for a delectable side.
Get ready for a meal that will elevate your summer dining experience to new heights!
The Perfect Harmony of Grilled Steak and Potatoes
There’s something inherently satisfying about the marriage of grilled steak and potatoes. The charred exterior of the steak, seared to perfection, gives way to tender and juicy meat that adds a savory depth to the salad. Paired with tender, creamy potatoes, the combination becomes a true culinary symphony.
To begin, select your favorite cut of steak—ribeye, sirloin, or perhaps a flavorful strip steak. Season it generously with salt, freshly ground black pepper, and any other desired spices. Allow the steak to come to room temperature before placing it on a preheated grill. Depending on the thickness of the steak and your desired level of doneness, grill each side for approximately 4-6 minutes.
While the steak rests, we turn our attention to the potatoes. Boil baby potatoes until they are fork-tender, then toss them with olive oil, salt, and pepper. These potatoes are ready to join the steak on the grill, where they will develop a delightful smoky flavor and a touch of char.
Embracing Seasonal Bliss: Grilled Asparagus
When in season, asparagus is a welcome addition to any meal. Its vibrant green color and crisp texture provide a delightful contrast to the heartiness of steak and potatoes. To prepare the asparagus, simply trim the tough ends and toss them in olive oil, salt, and pepper. Grill them for a few minutes until they develop a slight char, retaining their beautiful snap and bringing a fresh, earthy note to our dinner salad.
A Grilled Bread Sidekick
As long as the grill is fired up, why not make the most of it? A few slices of crusty bread, lightly brushed with olive oil, take on a new dimension of flavor when kissed by the flames. The heat transforms the bread, creating a crunchy exterior while keeping the inside soft and tender. It’s the perfect vehicle for mopping up the salad’s vinaigrette or enjoying a bite of grilled steak. Trust me, this addition will elevate your meal to a whole new level of satisfaction.
Bringing It All Together
Now that we’ve grilled our steak to perfection, charred our potatoes and asparagus, and toasted our bread, it’s time to bring this incredible dinner salad together. Start by assembling a bed of crisp mixed salad greens with a variety of flavors and textures.
Slice the grilled steak into thin strips, and layer on top of the greens along with grilled potatoes and asparagus spears, arranging them artfully on top of the bed of greens. Crumble a little blue cheese overtop, then drizzle the entire salad with a tangy vinaigrette, made from a combination of olive oil, Dijon mustard, and red wine vinegar.
The result? A stunning grilled steak and potato dinner salad that bursts with a myriad of flavors and textures. The smoky, charred elements from the grill harmonize perfectly with the crisp freshness of the greens, while the vinaigrette ties it all together with its bright, acidic notes.
Enjoy!
Ingredients
- 15 ml olive oil
- 16 – 20 small new potatoes
- 500 grams ribeye, sirloin, or strip steak.
- 250 grams mixed baby greens
- 5 cm cucumber piece cut into slices
- 255 grams halved cherry tomatoes
- 45 ml crumbled blue cheese
- Salt and pepper
- Canola oil for greasing the grill.
- 16-20 Asparagus spears optional
- 4-8 slices of crusty bread for grilling optional
Vinaigrette
- 30 ml extra-virgin olive oil
- 15 ml red wine vinegar
- 5 ml Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Instructions
- Scrub the potatoes and place in a saucepan, add cold water to cover by about an inch and season generously with salt. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, but still slightly underdone, about 5 to 8 minutes depending on their size.Drain the potatoes and allow to dry. If the potatoes are small, leave whole, or halve any larger sized ones.Place in a bowl and toss with olive oil, salt and pepper. Note: the potatoes can be cooked loose on the grill, or thread them on to skewers if your prefer.
- Lightly oil the grill with canola oil before preheating to 230-260 ℃/ 450-500℉
- Brush the steak on both sides with olive oil and season liberally with salt and pepper. Place the steak, potatoes and asparagus (if using) on the hot grill.Grill the asparagus for about 2-3 minutes, turning once, remove from the heat and set aside. Grill the potatoes, turning once when you are ready to flip the steak. Grill the steak for about 4-6 minutes per side for medium rare (cooking time will vary depending on the thickness of the steak and your desired level of doneness) Turn the potatoes when you are ready to flip the steak. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across the grain. Remove potatoes from skewers if using.Note: if serving alongside, grill the bread while the steak is resting.
- While the steak rests prepare the vinaigrette. In large bowl, whisk together oil, vinegar, mustard, salt and pepper.
- Place salad greens, tomatoes, cucumbers on a large platter and add the potatoes and sliced steak along with the grilled asparagus. Crumble blue cheese over top and drizzle with the salad dressing.Serve with grilled crusty bread alongside.