Even carnivores will want to get dug into this Steak and Roasted Potato Salad — a salad with roasted potatoes and a creamy garlic dressing.
This salad is inspired by one that I saw Nancy Fuller make on her show “Farmhouse Rules”. I don’t watch a lot of TV during the day, but if it is on, it is always on the Food Network. I love to watch people cook. And I always get new ideas or am inspired by something that I saw on a show. Just like this salad.
Nancy’s didn’t have steak and she actually tossed the salad so that the potatoes and salad were coated with dressing. But it looked so good, that immediately after watching the show I went to the store and bought the ingredients and made it for dinner. It was worth the trip to the grocery store. I loved this salad (and so did my boys).
If you’d like to try a different salad but keep the steak, take a look at this recipe for Mediterranean Rice Salad or this one for Tomato, Basil, and Blue Cheese Salad — both would be greatly complemented by the beef. I’ve also made steak as part of these recipes for Flank Steak with Garlic Butter Sauce and Red Wine Strip Steak.
P.S. Steak is the hardest thing to photograph. Ever.
Ingredients
- 2 heads garlic
- 2 tbsp olive oil
- salt and pepper
- 3/4 lb fingerling potatoes
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 8 oz crispy bacon, chopped
- 2 heads romaine lettuce, chopped
- cherry tomatoes
- Sargento Aged Vermont White Cheddar
- Sargento Bruschetta Jack
- parsley, dill, and chives
- 1 tbsp olive oil
- 1 tbsp butter
- 2 New York strip steaks
How To – The Steps
Step 1: Scrub the potatoes and slice in half. Place in a 9×13 pan. Cut the root off the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper.
Step 2: Roast in a 400°F oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.
Step 3: Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.
Step 4: Halve the tomatoes, and cut the cheese (ha,ha,ha) into small cubes. P.S. How old am I? I live with a lot of boys, I can’t help myself. Chop the herbs.
Step 5: Make sure that the oven is still on, and at 400°F. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper.
Step 6: Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust.
Step 7: Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes.
Step 8: Take out of the oven and let rest for 10 minutes before slicing. Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.
How To Store Steak and Roasted Potato Salad
Let the salad/steak cool completely. Put the steak and salad into separate airtight containers. This will prevent cross-contamination and help keep them fresh. The steak should last for up to 3 days, while the potato salad should last for up to 5 days. To reheat the steak (if you plan on doing so; I think cold steak is delicious), do it in a pan on MEDIUM heat until it’s warmed through. Avoid the microwave as this will dry it out. Don’t reheat the potato salad; just let it come to room temperature and stir before eating.
Steak and Roasted Potato Salad
Ingredients
- 2 heads garlic
- 2 Tablespoons olive oil
- Salt and pepper
- 3/4 pound fingerling potatoes
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 4 ounces crispy bacon chopped
- 1 heads romaine lettuce chopped
- 1 cups Cherry tomatoes
- 1/2 cup Sharp cheddar cheese
- 1/2 cup Brushcetta jack
- 2 tbsp Parsley,dill, and chives chopped
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 New York strip steaks
Instructions
- Scrub the potatoes and slice in half. Place in a 9x13 pan. Cut the root off the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper.
- Roast in a 400°F oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.
- Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.
- Halve the tomatoes, and cut the cheese (ha,ha,ha) into small cubes. P.S. How old am I? I live with a lot of boys, I can’t help myself. Chop the herbs.
- Make sure that the oven is still on, and at 400°F. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper.
- Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust.
- Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes.
- Take out of the oven and let rest for 10 minutes before slicing. Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.
Nutrition
Steak and Roasted Potato Salad
Ingredients
- 2 heads garlic
- 2 Tablespoons olive oil
- Salt and pepper
- 3/4 pound fingerling potatoes
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 4 ounces crispy bacon chopped
- 1 heads romaine lettuce chopped
- 1 cups Cherry tomatoes
- 1/2 cup Sharp cheddar cheese
- 1/2 cup Brushcetta jack
- 2 tbsp Parsley,dill, and chives chopped
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 New York strip steaks
Instructions
- Scrub the potatoes and slice in half. Place in a 9×13 pan. Cut the root off the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper.
- Roast in a 400°F oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.
- Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.
- Halve the tomatoes, and cut the cheese (ha,ha,ha) into small cubes. P.S. How old am I? I live with a lot of boys, I can’t help myself. Chop the herbs.
- Make sure that the oven is still on, and at 400°F. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper.
- Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust.
- Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes.
- Take out of the oven and let rest for 10 minutes before slicing. Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.
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