Steak with Roasted Potato Salad

Perfectly seared steak with a lovely roasted potato salad with some light fixings.

I love how I sat down to type up this recipe and couldn't figure out what was going on. The original recipe serves up the roasted potatoes on top of the salad and you make a roasted garlic buttermilk dressing to go on top. Then the steak goes on top of all of that. However, no one will eat that style of dressing and so we ended up just serving the things separately. It still was a great recipe and I was able to top my salad with my favorite vinaigrette - I will admit that I didn't want dressing on my potatoes or steak.

What you need:

• 2 Tbsp. olive oil
• Salt and pepper
• 3/4 lb. fingerling potatoes, sliced in half
  
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 New York strip steaks
  
• 2 heads romaine lettuce, chopped
• 8 oz. crispy bacon, chopped
• Cherry tomatoes, cut in half
• Dressing of your choosing (I prefer a vinaigrette)
  
• Fresh parsley, dill, and chives, chopped

Directions:

1. Place potatoes in a 9x13-inch pan or baking sheet. Drizzle with 2 Tbsp. olive oil and season with salt and pepper.
2. Roast in a preheated 400 degree oven for about 40 minutes or until tender.
3. Heat a cast iron skillet over high heat. Season steak with salt and pepper.
4. Add 1 Tbsp. olive oil and butter to skillet and add steak.
5. Cook for 3 minutes without disturbing so it gets a good crust.
6. Flip steak and cook in the 400 degree oven for 5 to 7 minutes for medium doneness. Rest for 10 minutes before slicing.
7. Assemble salad with lettuce, bacon, tomatoes, herbs, potatoes, and dressing. We did our potatoes on the side, not on top of the salad :)
8. Serve steak sliced on top of the salad or on the side.
   

Recipe adapted from Baked Bree

Another steak recipe that I would totally sub in for this basic steak is this Perfect Steak with Herbed Butter that also has a yummy spice rub. A recipe that I've tried and loved is this Pan-Seared Steak with Balsamic Herb Cream Sauce from Carlsbad Cravings.

Steak with Roasted Potato Salad

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 Tbsp. olive oil
• Salt and pepper
• 3/4 lb. fingerling potatoes, sliced in half
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 New York strip steaks
• 2 heads romaine lettuce, chopped
• 8 oz. crispy bacon, chopped
• Cherry tomatoes, cut in half
• Dressing of your choosing (I prefer a vinaigrette)
• Fresh parsley, dill, and chives, chopped

Instructions

1. Place potatoes in a 9x13-inch pan or baking sheet. Drizzle with 2 Tbsp. olive oil and season with salt and pepper.
2. Roast in a preheated 400 degree oven for about 40 minutes or until tender.
3. Heat a cast iron skillet over high heat. Season steak with salt and pepper.
4. Add 1 Tbsp. olive oil and butter to skillet and add steak.
5. Cook for 3 minutes without disturbing so it gets a good crust.
6. Flip steak and cook in the 400 degree oven for 5 to 7 minutes for medium doneness. Rest for 10 minutes before slicing.
7. Assemble salad with lettuce, bacon, tomatoes, herbs, potatoes, and dressing. We did our potatoes on the side, not on top of the salad :)
8. Serve steak sliced on top of the salad or on the side.

Notes:

Recipe adapted from Baked Bree

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