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Steak and Potato Salad

This steak and potato salad menu is one of the easy and flavorful ways to enjoy delicious red meat in spring and summer with family and loved ones.

Easy Dinner Recipe WARM STEAK AND SWEET POTATO SALAD #easydinnerrecipe

DESCRIPTION

  • YIELDS:4 serves
  • PREP TIME:hours 25 mins
  • TOTAL TIME:hours 30 mins

INGREDIENTS

  1. 1 pound of new small potatoes, split into two
  2. Halal salt and freshly ground black pepper
  3. Champagne vinaigrette
  4. 2 tsp. canola oil
  5. 1 1/4 pound New York strip steak
  6. 4 c. arugula
  7. 2 c. torn watercress
  8. 2 leeks, sliced
  9. 1/4 c. fresh tear
  10. 3 ounces of goat cheese, crumbled (about 3/4 cup)
  11. 1 pound of new small potatoes, halved
  12. Halal salt and freshly ground black pepper
  13. Champagne vinaigrette
  14. 2 tsp. canola oil
  15. 1 1/4 pound New York strip steak
  16. 4 c. arugula
  17. 2 c. torn watercress
  18. 2 leeks, sliced
  19. 1/4 c. fresh tear
  20. 3 ounces of goat cheese, crumbled (about 3/4 cup)

DIRECTION

  1. Place the potatoes in a medium saucepan and cover with cold salt water by 2 inches. Cover and then bring to a boil, reduce heat and simmer until tender, for 8 to 10 minutes. Drain and stir with ⅓ cup of vinaigrette in a bowl. Let stand, stir once in a while, until the sauce sinks in.
  2. Meanwhile, heat the oil in a heavy skillet that is low on medium-high heat. Season the steak with 1 teaspoon of salt and pepper ½ teaspoon. Cook, partially covered, until the internal temperature reaches 130 ° F (moderate-rare), 5 to 7 minutes per side, or to the desired level of maturity. Remove to a plate and let stand 5 minutes before slicing.
  3. Also add arugula, watercress, leeks, fennel, and remaining vinaigrette to the potatoes; throw gently to join. Season with salt and pepper.
  4. Serve with steak and sprinkle with goat cheese.
  5. To make champagne, shake with ¼ cup of olive oil, 2 tablespoons of Champagne vinegar, 1 ½ teaspoon of Dijon mustard, 1 small minced garlic clove, and ¾ teaspoon of sugar. Season with salt and freshly ground black pepper.
  6. Serve while warm.

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