Herby Potatoes and Steak Salad

Categories: Casseroles- One Dish Meals

Ingredients

• 6 very small golden potatoes (about 1 lb.), halved
• olive oil
• salt and ground black pepper
• 1 to 2 sprigs fresh tarragon. rosemary or oregano (or a combination)
• 1/2 lb. boneless beef top sirloin steaks ( or New York strips) about 1 inch thick
• fresh herb vinaigrette
• 4 cups tender greens such as watercress, baby spinach or arugula
• Fresh herb Vinaigrette:
• 1/4 cup olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. EACH finely chopped fresh parsley, basil chives
• 1/4 tsp. salt
• 1/8 tsp. ground cumin

Directions

1. Prepare grill for high heat. Alternately, heat oven to 425 degrees.
2. Put potatoes onto a large square of heavy-duty foil. Sprinkle with olive oil, salt and pepper to taste. Top with the herb sprigs. Wrap in foil to completely enclose potatoes. Wrap the package again with a second square of foil. Place the foil packet directly over the heat source or in oven. Grill (or bake), moving the packet around occasionally until potatoes are tender when pierced with a fork, about 25 minutes. Remove from grill; cool in packet.
3. Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred, about m8 minutes total. Transfer to a cutting board; let rest a few minutes. Alternately, cook steaks on a griddle or in a grill pan on the stove-top.
4. m to assemble the salads, open foil packet; transfer potatoes to a bowl (discard the herbs). Toss potatoes with some of the vinaigrette. Add greens and toss very gently. divide the mixture among 2 serving plates. Very thinly slice the steaks; lay the slices on top of the salad. Drizzle steak with a little of the dressing. Serve salad while the steak is warm.

5. Fresh Herb Vinaigrette:

6. Mix all ingredients in a jar with a tight-fitting lid. Shake well before using.

7. makes about 1/3 cup

Email to a friend | Print this recipe | Back