30-Minute Steak and Potato Salad
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 4
Ingredients
Before You Begin
Boneless rib-eye steaks (Delmonico steaks) are a good substitute for the top loin steaks (New York strip steaks), and most any simple vinaigrette can be used here.
Instructions
- Prep the onion and lettuce while the potatoes are browning in the skillet.
- Toss potatoes with 2 tablespoons of oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3 to 6 minutes. (While steaks cook, make vinaigrette.)
- Transfer steaks to carving board and tent with foil, leaving fat in skillet. Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes. Season with salt and pepper to taste.
- Toss lettuce and red onion with ½ cup of vinaigrette and divide among individual plates. Arrange potatoes on salads, then shave several Parmesan shavings over top. Slice steak thin against grain, discarding any gristle, and lay on top of salads. Spoon remaining vinaigrette over steak, or pass separately.
making the minutes count
microwave potatoes
cook steaks and prepare vinaigrette
brown potatoes
dress and assemble salad
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
To develop a steak and potato salad recipe with freshly seared steak to match crisp-fried potatoes and succulent romaine lettuce tossed in a mustard-based vinaigrette, we precooked the potatoes in the microwave as the steaks seared, and then finished them in the pan to capitalize on the flavorful fond, or browned bits, left behind. For the dressing for our steak and potato salad, we wanted a robust vinaigrette based on whole-grain mustard. Crisp-textured romaine lettuce best stood up to the steak and potatoes and thin-sliced red onion and Parmesan shavings provided a welcome accent.
Before You Begin
Boneless rib-eye steaks (Delmonico steaks) are a good substitute for the top loin steaks (New York strip steaks), and most any simple vinaigrette can be used here.
Instructions
- Prep the onion and lettuce while the potatoes are browning in the skillet.
- Toss potatoes with 2 tablespoons of oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3 to 6 minutes. (While steaks cook, make vinaigrette.)
- Transfer steaks to carving board and tent with foil, leaving fat in skillet. Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes. Season with salt and pepper to taste.
- Toss lettuce and red onion with ½ cup of vinaigrette and divide among individual plates. Arrange potatoes on salads, then shave several Parmesan shavings over top. Slice steak thin against grain, discarding any gristle, and lay on top of salads. Spoon remaining vinaigrette over steak, or pass separately.
making the minutes count
microwave potatoes
cook steaks and prepare vinaigrette
brown potatoes
dress and assemble salad
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