Warm Steak and Potato Salad

By á-2225

Ingredients

• Sour Cream-Bacon Dressing:
• 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 6 medium red potatoes, quartered
• 1/4 cup grape tomatoes, halved
• 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
• 1/4 cup shredded Cheddar cheese
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons sour cream
• 1/2 teaspoon garlic powder
• 1/4 cup extra-virgin olive oil
• 2 strips bacon, cooked until crisp and then chopped
• 2 green onions, chopped
• Kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.

Preheat the oven to 400 degrees F and heat the grill to hot.

In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.

Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.

To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.


In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.