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When we unofficially declared April as Salad Month, I’m not sure my husband was 100% on board. Don’t get me wrong he loves salad, makes amazing salads with great ingredients (one of the many reasons I love him). He also loves a steak & potatoes. This salad is a tribute to him. The salad loving, steak worshiping man of my dreams. Steak & Potato Salad here we come!!

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I have come to love grilled flat iron steak. If you’re rolling your eyes, stop right there. This relatively inexpensive cut of meat when tenderized and sliced properly is so flavorful and tender. It takes on marinade like a boss. And it cooks quickly and evenly. What’s not to love?!

For the marinade I used my favorite Southwest spice combination of dried oregano, chili powder, and cumin and added crushed Aleppo pepper to give it a little kick. The lime juice brings the acid and garlic and avocado oil round out the flavors. I let it hang out in the marinade for about 4 hours, you can go anywhere from 2 hours to overnight.

Since this salad is definitely a meal I added precisely what we would include with a steak & potato dinner. Oven roasted baby new potatoes, asparagus and mushrooms. I did parboil the potatoes for 5 minutes first so that they would roast for the same time as the asparagus and mushrooms – 425 degrees F. for 15 minutes. Precisely how long it took to cook and rest our steak.

Boston Bibb lettuce is so buttery and delicious…it’s ideal for this salad. And yes, I made a few Steak & Chimichurri Lettuce Wraps. Future recipe inspiration right there. I see Thai Beef Salad Lettuce Wraps, Korean Beef Bulgogi Lettuce Wraps, Steak Fajitas Lettuce Wraps….the possibilities!!

The steak marinade imparts some simple southwest flavors with a little heat. But the Chimichurri Sauce brings bright bold flavor, precisely what it’s intended to do. Chock-full of fresh herbs and aromatics, Chimichurri is a pesto-like sauce of Argentinian origin and is classically paired with grilled meats. Fresh parsley and oregano are key, but I also like to add in fresh cilantro along with garlic, red wine vinegar and olive oil.

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments. We love those moments.

Steak & Potato Salad {with Chimichurri Sauce}

Libby with Lemony Thyme
This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments.
Prep Time 20 mins
Cook Time 15 mins
Time to Marinate 8 hrs
Course Salad Entree
Servings 4

Ingredients
  

For the Steak Marinade

  • 1 1.5 pound flat iron steak
  • 1/2 cup neutral oil (avocado, vegetable, grapeseed)
  • 2 limes, juiced about 3 Tablespoons
  • 2 cloves garlic chopped
  • 2 Tablespoons ground cumin
  • 1 Tablespoon chili powder
  • 1 Tablespoon dried oregano
  • 1 teaspoon crushed Aleppo chili
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Salad

  • 6 cups boston bibb lettuce leaves
  • 1 pound baby red or yukon potatoes
  • 1 bunch asparagus
  • 8 ounces mushroom quartered
  • 2 Tablespoons olive oil
  • salt & pepper
  • 1 avocado sliced
  • 1 cup cherry tomtoes halved
  • 1/2 small red onion thinly sliced
  • 1 cup chimichurri sauce see recipe link in post

Instructions
 

For the Steak Marinade

  • Combine all the marinade ingredients in a gallon-sized zipper top bag or large bowl. Add steak and toss to coat. Place in refrigerator for 4-8 hours.

For the Salad

  • On a large platter, arrange lettuce leaves, tomatoes, red onion and avocado. Prepare chimichurri sauce (see recipe link in post).
  • Preheat oven to 425° F. Place the potatoes in a pan covered with water, bring to a boil and cook for 5 minutes. Drain and place on a baking sheet with asparagus and mushrooms. Drizzle with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Arrange on platter.
  • Grill marinated flat iron steak until internal temperature reaches 135 degrees for medium rare. Allow to rest 5-10 minutes before thinly slicing. For the most tender results, it's important to slice across the grain. Arrange sliced steak on platter. Spoon chimichurri sauce over steak.

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