Turn a classic steak and potato dinner into a hearty and healthy salad! The potatoes can roast in the oven while the steaks cook on the stove for a delicious dinner that comes together in just 20 minutes. Plus, this salad can be customized with your favorite veggies – like grilled asparagus in the spring or roasted sweet potatoes in the fall.

Steak & Roasted Potato Salad

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Steak & Roasted Potato Salad
Tags , , , , , ,
    Servings 4 Prep Time 20minutes
    Servings 4 Prep Time 20minutes
    Turn a classic steak and potato dinner into a hearty and healthy salad! The potatoes can roast in the oven while the steaks cook on the stove for a delicious dinner that comes together in just 20 minutes. Plus, this salad can be customized with your favorite veggies – like grilled asparagus in the spring or roasted sweet potatoes in the fall.
    Ingredients
    • 1/2 pound Melissa's Dutch Yellow® Potatoes, halved
    • 2 tablespoons canola oil, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper, divided
    • 1/4 teaspoon garlic powder
    • 4 (4 oz.) sirloin steaks, fat trimmed
    • 1 package bagged salad
    • 1 avocado, sliced
    • 1 cup halved cherry tomatoes
    • 1 cup small mozzarella balls
    • 1/4 cup corn
    • 4 tablespoons vinaigrette dressing
    Directions
    1. Preheat oven to 400°F.
    2. Toss potatoes in 1 Tbsp. oil, garlic powder, salt and pepper. Lay single layer on baking sheet and bake 15 minutes, or until tender.
    3. Heat 1 Tbsp. oil in large skillet of medium-high heat. Season steaks with salt and pepper and place in heated skillet. Cook 4-5 minutes per side, or until desired temperature is reached. Remove from heat and let rest 5 minutes before slicing.
    4. Top salad with steak, potatoes, avocado, tomatoes, mozzarella, corn and dressing. Toss to mix.
    Steak & Roasted Potato Salad
    Tags , , , , , ,
      Servings 4 Prep Time 20minutes
      Servings 4 Prep Time 20minutes
      Turn a classic steak and potato dinner into a hearty and healthy salad! The potatoes can roast in the oven while the steaks cook on the stove for a delicious dinner that comes together in just 20 minutes. Plus, this salad can be customized with your favorite veggies – like grilled asparagus in the spring or roasted sweet potatoes in the fall.
      Ingredients
      • 1/2 pound Melissa's Dutch Yellow® Potatoes, halved
      • 2 tablespoons canola oil, divided
      • 1/2 teaspoon salt, divided
      • 1/2 teaspoon pepper, divided
      • 1/4 teaspoon garlic powder
      • 4 (4 oz.) sirloin steaks, fat trimmed
      • 1 package bagged salad
      • 1 avocado, sliced
      • 1 cup halved cherry tomatoes
      • 1 cup small mozzarella balls
      • 1/4 cup corn
      • 4 tablespoons vinaigrette dressing
      Directions
      1. Preheat oven to 400°F.
      2. Toss potatoes in 1 Tbsp. oil, garlic powder, salt and pepper. Lay single layer on baking sheet and bake 15 minutes, or until tender.
      3. Heat 1 Tbsp. oil in large skillet of medium-high heat. Season steaks with salt and pepper and place in heated skillet. Cook 4-5 minutes per side, or until desired temperature is reached. Remove from heat and let rest 5 minutes before slicing.
      4. Top salad with steak, potatoes, avocado, tomatoes, mozzarella, corn and dressing. Toss to mix.

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