Steak Salad with Potatoes

Steak Salad with Potatoes


56 people made this

BBQ or char-grilled steak, sliced and served over a bed of fresh baby salad leaves, warm new potatoes and cherry tomatoes. Drizzled with a homemade Dijon vinaigrette.


Serves: 4 

  • 500g new potatoes
  • 500g beef sirloin steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried tarragon
  • 8 cups (440g) mixed baby salad greens
  • 1 punnet (300g) cherry tomatoes, halved
  • 2 tablespoons minced spring onion

Preparation:10min  ›  Cook:17min  ›  Ready in:27min 

  1. Place potatoes into a saucepan and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
  2. Preheat a frying pan or BBQ for medium-high heat. Season both sides of steak with salt and pepper. Cook steaks for 6 to 8 minutes per side, or to desired doneness.
  3. Meanwhile, whisk together oil, vinegar, mustard and tarragon for dressing; season dressing to taste with salt and pepper. Divide greens, tomatoes and spring onions among 4 plates.
  4. Cut warm, unpeeled potatoes into quarters; slice steak into 5mm thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

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