Grilled Steak and Potato Salad

Meat and potatoes are a spectacular combination on the same plate; now jam them together in a bowl, for a super-delicious salad, and dinner is served.

RatingDifficultyIntermediate

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Yields4 Servings
Cook Time15 mins

 2 lbs (1kg) yellow-flesh potatoes, peeled and quartered
 1⁄2 cup (125 mL) thinly sliced red onion
 1⁄2 orange bell pepper, thinly sliced
 2 (each about 8 oz/250 g) beef strip loin steaks
 3 tbsp (45 mL) canola oil, divided
 1 large garlic clove, minced
 1 tsp (5 mL) dried thyme
 1⁄2 tsp (2 mL) salt, divided
 1⁄2 tsp (2 mL) black pepper, divided
 3 tbsp (45 mL) apple cider vinegar
 1 tbsp (15 mL) prepared horseradish
 ¼ cup (60 mL) chopped fresh basil or parsley
 3 cups (750 mL) lightly packed baby arugula or spinach

1

Place potatoes in a pot, cover with cold salted water and bring to a boil. Boil for 8 to 10 minutes or until tender but firm. Drain well and place in a large bowl. Add onion and orange pepper.

2

Meanwhile, preheat barbecue grill to medium-high. Place steaks in a shallow dish and drizzle with 1 tbsp (15 mL) oil. Sprinkle with garlic, thyme and half of each of the salt and pepper. Turn to coat both sides. Grill steak, turning once, for about 5 minutes for medium-rare or to desired doneness. Transfer to a cutting board and let stand for 2 minutes, then thinly slice. Add to potato mixture.

3

In a small bowl, whisk together vinegar, horseradish and remaining oil, salt and pepper. Drizzle over potato mixture. Add basil and toss gently to combine. Spread arugula on a serving platter and spoon salad over top.

4

Tip: This salad can be served warm or at room temperature. The bed of arugula absorbs the flavor of the salad as it sits.

5

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.

Ingredients

 2 lbs (1kg) yellow-flesh potatoes, peeled and quartered
 1⁄2 cup (125 mL) thinly sliced red onion
 1⁄2 orange bell pepper, thinly sliced
 2 (each about 8 oz/250 g) beef strip loin steaks
 3 tbsp (45 mL) canola oil, divided
 1 large garlic clove, minced
 1 tsp (5 mL) dried thyme
 1⁄2 tsp (2 mL) salt, divided
 1⁄2 tsp (2 mL) black pepper, divided
 3 tbsp (45 mL) apple cider vinegar
 1 tbsp (15 mL) prepared horseradish
 ¼ cup (60 mL) chopped fresh basil or parsley
 3 cups (750 mL) lightly packed baby arugula or spinach

Directions

1

Place potatoes in a pot, cover with cold salted water and bring to a boil. Boil for 8 to 10 minutes or until tender but firm. Drain well and place in a large bowl. Add onion and orange pepper.

2

Meanwhile, preheat barbecue grill to medium-high. Place steaks in a shallow dish and drizzle with 1 tbsp (15 mL) oil. Sprinkle with garlic, thyme and half of each of the salt and pepper. Turn to coat both sides. Grill steak, turning once, for about 5 minutes for medium-rare or to desired doneness. Transfer to a cutting board and let stand for 2 minutes, then thinly slice. Add to potato mixture.

3

In a small bowl, whisk together vinegar, horseradish and remaining oil, salt and pepper. Drizzle over potato mixture. Add basil and toss gently to combine. Spread arugula on a serving platter and spoon salad over top.

4

Tip: This salad can be served warm or at room temperature. The bed of arugula absorbs the flavor of the salad as it sits.

5

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.

Grilled Steak and Potato Salad
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