Grilled Steak and Potato Salad

A stunning grilled steak and potato dinner salad that bursts with a myriad of flavors and textures.

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Prep Time: 15

Grilling Time: 15

Total Time: 30

Course: Dinner, Salad

Cuisine: Canadian

Keyword: easy recipes, easy summer salads, grilled steak, summer bbq recipes

Servings:

Calories: 582kcal

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.

Nutrition

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