Thursday, March 1, 2012

The Best Steak Salad

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Filet mignon over a bed of arugula, rosemary roasted potatoes, cherry tomatoes and kalamata olives, topped with a dijon vinaigrette and red onions...Yum! The peppery arugula, tangy vinaigrette, and crisp potatoes all meld so well with the steak. This is a great meal to prepare for guests, or for a lazy Friday night at home.



What you'll need (this recipe serves 2):

  • 5 small red potatoes (more if using baby red potatoes. I use the colorful potato mix from Trader Joe's - love the purple potatoes! See photo below)
  • 2 Tbs olive oil
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 2 steaks - filet mignon definitely works best - you need a very tender, juicy cut!
  • Salt, pepper, garlic powder and onion powder to taste
  • 1.5 Tbs olive oil
  • Bag/bunch of arugula
  • a handful of cherry tomatoes
  • a handful of Kalamata olives, packed in water (the ones in oil are too oily)
  • finely sliced red onion to top the salad
  • 1 Tbs grainy dijon mustard
  • 6 Tbs olive oil
  • 2 Tbs red wine vinegar

Instructions:
1. Preheat the oven to 400 degrees.
2. Quarter the potatoes and place in a large bowl. Drizzle with 2 Tbs olive oil and sprinkle with 1/4 tsp salt, 1 tsp garlic powder, 1 tsp rosemary and  1/2 tsp black pepper. Toss to make sure all the potatoes are coated.

This is the kind of potato I used - this mix of red, white and purple potatoes is lovely!


3. Spread the potatoes on a roasting pan. Roast in the oven until they are tender and crispy. This takes about half an hour.

Roasted rosemary garlic potatoes are making me hungry already! Yum!
4. Prepare the steaks by sprinkling liberally with salt, pepper, garlic powder, and onion powder. We're keeping the steaks simple so they can meld well with the flavors of the salad and vinaigrette!
5. Heat 1.5 Tbs olive oil in a large skillet over medium heat. Add the steaks and cook about 5 or 6 minutes on each side - this will depend on the thickness of your cut of meat. Make sure to keep it medium rare (pink on the inside). A well done steak will NOT taste good on this salad.
6. In a bowl, whisk together the dijon mustard, 6 Tbs olive oil and 2 Tbs red wine vinegar.
7. Arrange arugula, cherry tomatoes, roasted potatoes, and Kalamata olives on two plates. Top with the steak, slivered red onions, and dijon dressing. (I do usually have some dressing left over).

Hope you enjoy this recipe! I adapted it from a recipe on Stacey Snacks, one of my favorite food blogs, but I think she has taken this recipe down. I cannot find it when I search her site now. Glad I got it while I could!

4 comments:

  1. This is making me so hungry... I love me a good steak, and those roasted potatoes! Oh My!

    ReplyDelete
    Replies
    1. I know, I got so hungry writing this post, even though I just ate this a couple of days ago. Nothing like steak & potatoes to stir up a craving :)

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  2. looking at the photograph making me hungry....next time u r here we all want to have this...

    ReplyDelete
    Replies
    1. LOL, I think beef steak will be hard to have in Kolkata - I will make it when you visit me here! :)

      Delete

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