Steak Salad with Crispy Potatoes and Lemon-Parmesan Dressing
This a great complete meal to enjoy!
Ingredients:
- 1 lb Yukon Gold Potatoes
- 1 tbsp Sea Salt divided
- 1.75 tsp Ground Black Pepper divided
- 0.25 c Olive Oil divided
- 2 tbsp Olive Oil divided
- 2 oz Parmesan Cheese grated, about 1/2 cup divided
- 1 lb Sirloin Steak 1 in. thick
- 2 tsp Lemon Zest
- 0.50 c Lemon Juice
- 8 c Mixed Baby Greens
Instructions:
- Preheat oven to 450°F.
- Combine potatoes and 1 tbsp salt in a medium pot and cover with cold water by 1 inch. Bring to boil over high. Reduce heat to medium and simmer until potatoes are tender when pierced with a sharp knife, 12 to 15 minutes. Drain potatoes and return them to pot.
- Toss potatoes with 1 tbsp oil, .5 tsp each of salt and pepper, .25 c parmesan cheese, and place on an even layer on a sheet pan. Using a glass or flat-bottomed measuring cup, gently flatten each potato. Bake until golden and crispy, 18 to 20 minutes.
- While the potatoes roast, heat 1 tbsp oil in a large skillet over medium-high heat. Season steak with 1 tsp salt and .5 tsp pepper. Add steak to skillet, and cook, turning once, until deeply browned, about 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Whisk lemon zest and juice and remaining .25 cup oil, .25 cup cheese, and .25 tsp each salt and pepper in a medium bowl. Place greens in a large bowl; drizzle with half of the dressing and toss to coat. Transfer to a platter, top with warm potatoes and steak, and drizzle with remaining dressing.
Nutrition
Calories: 477kcal | Carbohydrates: 19g | Protein: 34g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 2068mg | Potassium: 1049mg | Fiber: 3g | Sugar: 0g | Vitamin A: 1020IU | Vitamin C: 44.6mg | Calcium: 248mg | Iron: 6.3mg
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