Steak and Potato Salad

By cheeserohan

Ingredients

• 1 1/2 pounds small potatoes, halved
• 3 Tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 1 pound sirloin steak (about 1 inch thick)
• 1 heart romaine lettuce, chopped (about 3 cups)
• 5 ounces baby arugula
• 2 Tablespoons fresh lemon juice, plus wedges for serving
• 1/3 cup shaved Parmesan (1 ounce)

Preparation

Step 1

1. Preheat oven to 450F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry, season steak with salt and pepper and cook until browned and medium-rare; 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board, let rest 5 minutes, then thinly slice against the grain.

2. In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 Tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.