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Steak-and-Potato Salad
This steak-and-potato salad is a light and flavorful way to savor red meat in the spring and summer.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●skillet
- ●whisk
📝 Preparation Steps
1
Place potatoes in a medium saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until tender, 8 to ⏱️ 10 minutes. Drain and toss with ⅓ cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
2
Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 130°F (medium-rare), 5 to ⏱️ 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest ⏱️ 5 minutes before slicing.
3
Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.
4
Serve with steak and sprinkle with goat cheese.
5
To make the champagne vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons Champagne vinegar, 1 ½ teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and ¾ teaspoon sugar. Season with salt and freshly ground black pepper.
Champagne Vinaigrette
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