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 and makes amazing salads with great ingredients (one of the many reasons I love him).

He also loves a steak and potatoes.

This salad is a tribute to him. The salad loving, steak worshiping man of my dreams.

For the Steak

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

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.

What to Include in Steak & Potato Dinner

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.

For the Dinner Salad

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!!

For the Chimichurri Sauce

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 aah ha moments. We love those moments.

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

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Steak & Potato Salad {with Chimichurri Sauce}

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.

Course Salad Entree

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Time to Marinate 8 hours hours

Servings 4

Author Libby with Lemony Thyme

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.

The post Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce} appeared first on Lemony Thyme.

As the hot summer weather approaches we’ll be looking for some cool & simple dinner options.  Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}.  Here’s a sneak peek at this year’s herb gardens.

Not only do fresh herbs transform a simple vinaigrette but they can bring unexpected bursts of flavor to a salad.  Pinch off a few leaves and toss them in with your salad greens or sprinkle them over the top of a chopped salad.  You’ll be pleasantly surprised.

Our Quartered Salad simply consisted of ripe avocado, Roma tomatoes, cooked baby red potatoes, crispy fried capers, fresh herbs and homemade vinaigrette dressing.

Our Herb Vinaigrette began with a small diced shallot, 1 tsp. Dijon mustard, salt & pepper, 2-3 Tbl. minced fresh herbs (we used chives, tarragon, and lemony thyme) and 2 Tbl. white wine vinegar.  The key to emulsifying a vinaigrette is to slowly whisk in your oil in a fine stream, about 5-6 Tbl. total or until the flavor is balanced.

This Quartered Salad {with Fresh Herb Vinaigrette} was a wonderful dinner on the patio side dish, but would also make a beautiful appetizer to share.

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Quartered Salad {with Herb Vinaigrette}

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the salad…

• 2 ripe avocados quartered
• 2 Roma tomatoes quartered
• 6 baby red potatoes cooked and quartered
• 2 Tbl. capers
• 2 Tbl. olive oil for frying capers
• fresh herb leaves such as lemony thyme, tarragon, chives
• salt & pepper

For the vinaigrette…

• 1 small shallot finely diced
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2-3 Tbl. minced fresh herbs such as lemony thyme, tarragon, chives
• 2 Tbl. white wine vinegar
• 5-6 Tbl. olive oil

Instructions

For the salad…

• Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
• Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
• Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.

For the vinaigrette…

• In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
• Drizzle lightly over salad.

The post Quartered Salad {with Herb Vinaigrette} appeared first on Lemony Thyme.

Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Thai Seafood Chowder

Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Author Libby with Lemony Thyme

Ingredients

• 1 tsp. sesame oil
• 1 cup white onion diced
• 1-2 Serrano peppers thinly sliced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled & grated
• 2 Tbl. red curry paste
• 1 14- ounce can light coconut milk
• 2 cups chicken broth
• 1/2 lb. white fish we used Red Snapper
• 1/2 lb. mussels
• 1/2 lb. sea scallops
• 1/2 lb. large shrimp peeled & deveined
• 8-10 baby red potatoes boiled and quartered
• 1 cup fresh corn kernels
• fresh cilantro to garnish

Instructions

• Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
• Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
• Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
• Serve in big bowls, garnished with fresh cilantro.

The post Thai Seafood Chowder appeared first on Lemony Thyme.

Have I got a fun little appetizer for you.  Envision bite-sized baked potatoes loaded with sour cream, chives, cheddar cheese and bacon.  Pop-in-your-mouth Loaded Potato Bite goodness.  New potatoes are popping up at our local Farmers’ Market.  I remembered one of my sister Sarah’s recipes and ran with it.

Begin with small (and uniform in size) baby red potatoes.  Gently boil them until they are just fork tender, drain and allow to cool slightly.  Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each.  Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.

Now mash the scooped potato with butter, sour cream, cream, salt & pepper.  Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells.  Top with shredded cheddar, snipped chives, and a piece of crispy bacon.  Pop in the oven for 10 minutes to heat through.

This is less of a recipe post and more of recipe inspiration.  Loaded Potato Bites can be loaded to your liking.  They would be fabulous taken in a Mediterranean direction with feta cheese, crispy fried capers and oregano.  Or how about giving them a Southwest flair with salsa stirred into the filling, topped with Queso Fresco and fresh cilantro.  Have fun with these and enjoy!!

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Loaded Potato Bites

Author Libby with Lemony Thyme

Ingredients

• baby red potatoes small and uniform in size
• bacon cut into 2-inch pieces, cooked crispy
• butter
• sour cream
• cream
• cheddar cheese shredded
• salt & pepper
• chives

Instructions

• Gently boil potatoes until they are just fork tender. Drain and cool slightly.
• Meanwhile, cut bacon into 2-inch pieces and cook until crispy. Drain on paper towels.
• Preheat oven to 350 degrees.
• Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each. Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.
• Now mash the scooped potato with butter, sour cream, salt & pepper. Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells. Top with shredded cheddar, snipped chives, and a piece of crispy bacon. Pop in the oven for 10 minutes to heat through.

The post Loaded Potato Bites appeared first on Lemony Thyme.

You win them over hook, line and sinker. 

Once the baby new potatoes are boiled until just fork tender, this dish is transformed in a large skillet. 

First comes bacon, cooked until browned and crispy then removed.  Diced red onion is added to the skillet until tender.  Followed by minced garlic.

The dressing begins with the bacon drippings. To that add a little extra olive oil (if needed), Dijon mustard, red wine vinegar, salt & pepper, and a pinch of cayenne. 

You can adjust the amount of vinegar according to preference.  We prefer it not to overpower the other ingredients.

When the potatoes have cooled enough to handle, quarter them and toss them in the skillet with the dressing.   Nestle them into a single layer, set the heat to medium and let them be.  Let them sizzle and caramelize. 

I try for 5 minutes…although am often tempted to stir before that.  You’ll love how the edges of the potatoes crisp up a bit in the unctuous bacon dressing.

To finish, stir in the crumbled crispy bacon and some chopped fresh parsley. 

While it’s nearly impossible not to eat it straight from the skillet, Warm German Potato Salad is a wonderful picnic side dish because it doesn’t require refrigeration.

Have you got a signature recipe that captures the attention of your someone special?  I’d love for you to share in the comments section below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
Libby

The post Warm German Potato Salad appeared first on Lemony Thyme.