Description
A delicious and hearty salad combining tender steak and flavorful potatoes, perfect for a satisfying meal.
Ingredients
Scale
- 1 lb steak
- 2 cups baby potatoes
- 1 cup cherry tomatoes
- 1/2 cup red onion, sliced
- 2 cups mixed greens
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Season the steak with salt and pepper, then grill for about 5-7 minutes on each side for medium-rare.
- While the steak is cooking, boil the baby potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes and let them cool, then cut them in half.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and halved potatoes.
- In a small bowl, whisk together olive oil and balsamic vinegar, then pour over the salad.
- Slice the grilled steak and place it on top of the salad.
- Toss gently to combine and serve immediately.
Notes
- For a spicier kick, add some sliced jalapeños.
- This salad can be served warm or cold.
- Leftover steak can be used for sandwiches or wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak and Potato Salad, Grilled Steak Salad, Hearty Salad