Warm Steak and Potato Salad

Name: Warm Steak and Potato Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 strips bacon, cooked until crisp and then chopped; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoons garlic powder; 59 milliliters grape tomatoes, halved; 2 green onions, chopped; 4 servings Kosher salt and freshly ground black pepper; 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 6 mediums red potatoes, quartered; 2 Tbsps red wine vinegar; 59 milliliters shredded Cheddar cheese; 227 grams boneless sirloin (1 1/2-inches thick) or other well-priced steak; 2 Tbsps sour cream; 1 Tbsp vegetable oil

Warm Steak and Potato Salad might be It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you have wine vinegar, cheddar cheese, potatoes, and a few other ingredients on hand, you can make it.

Instructions

Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Steak

Let the steak sit out at room temperature for 30 to 60 minutes.

Ingredients you will need

Steak

Preheat the oven to 400 degrees F and heat the grill to hot.

Equipment you will use

Grill

Oven

In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Equipment you will use

Bowl

Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.

Ingredients you will need

Garlic Oil

Potato

Equipment you will use

Baking Sheet

Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Grill

Remove the steak from the grill and let rest under tented foil.

Ingredients you will need

Steak

Equipment you will use

Grill

Aluminum Foil

To assemble the salad: Divide the lettuce among 4 plates.

Ingredients you will need

Lettuce

Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates.

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Potato

Tomato

Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.

Ingredients you will need

Shredded Cheddar Cheese

Sour Cream

Bacon

Steak

In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder.

Ingredients you will need

Garlic Powder

Sour Cream

Mustard

Vinegar

Equipment you will use

Whisk

Bowl

Drizzle in the oil and bacon fat to emulsify.

Ingredients you will need

Bacon Drippings

Cooking Oil

Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

Ingredients you will need

Green Onions

Pepper

Bacon

Salt

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

2strips

bacon, cooked until crisp and then chopped 1teaspoon

Dijon mustard 2cloves

garlic, minced 1teaspoons

garlic powder 59milliliters

grape tomatoes, halved 2

green onions, chopped 4servings

Kosher salt and freshly ground black pepper 1head

red leaf lettuce, washed, dried and leaves torn into bite-size pieces 59milliliters

extra-virgin olive oil 1Tbsp

extra-virgin olive oil 6mediums

red potatoes, quartered 2Tbsps

red wine vinegar 59milliliters

shredded Cheddar cheese 227grams

boneless sirloin (1 1/2-inches thick) or other well-priced steak 2Tbsps

sour cream 1Tbsp

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.