Grilled Steak and Potatoes Salad
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4 salads
Ingredients
- Steaks:
- 4 garlic cloves, crushed
- ½ tablespoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 pound boneless top sirloin steaks
- Salad:
- 4 small (2-3 inches) Yukon gold potatoes
- 1 tablespoon canola oil, divided
- 1 large yellow onion, sliced into ¼-inch thick rings
- 1 cup cherry tomatoes
- 4 cups arugula
- 4 cups Romaine lettuce, chopped
- Dressing:
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- ½ tablespoon dried thyme
- ¼ teaspoon black pepper
- Pinch of salt
Instructions
- Heat grill to 400 degrees F. To prepare the steaks, combine garlic, dried thyme, black pepper, salt, and red pepper flakes in a small bowl. Spread garlic mixture over steaks and set aside to rest for about 10-15 minutes.
- Meanwhile, slice potatoes in half, and then chop into ¼-inch thick wedges. In a bowl, toss together potato wedges in ½ tablespoon canola oil and sprinkle with salt and pepper, to taste. Arrange potatoes in a lightly greased grill basket. Add sliced onion, cherry tomatoes, and remaining ½ tablespoon olive oil to bowl and toss. Set aside.
- Place grill basket onto heated grill. Cook for 5 minutes, tossing frequently to prevent burning. After 5 minutes, place steaks on the grill and cook for about 5 minutes per side, or until cooked to desired wellness. Continue to toss potatoes while steaks cook.
- When steaks and potatoes are within 5 minutes of being done grilling, add tomatoes to grill basket and place onion rings directly onto the grill. Flip onions and toss vegetables as needed to prevent burning.
- All at once, remove vegetables and steaks from the grill. Allow steaks to rest for 3-5 minutes before slicing into thin strips. Arrange 4 dinner plates with arugula, romaine lettuce, grilled vegetables, and steak.
- Combine all dressing ingredients in a blender and puree until smooth. Pour a light drizzle over each salad and enjoy immediately!
Calories: 420 Fat: 13 g Carbohydrates: 41 g Sodium: 400 mg Fiber: 5 g Protein: 35 g Cholesterol: 75 mg
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