My Grilled Steak, Roasted Potato and Tomato Salad is the perfect way to turn leftovers into a delicious, filling one dish meal!
Inspiration struck one evening when I had some grilled steak and roasted potatoes leftover from a dinner party. I thought, why not create a salad? Since I love Tuna Salad Niçoise, I decided to start with a few of those basic ingredients – in addition to potatoes, chopped tomatoes and hard-boiled eggs. To that and the steak I added some quick-pickled red onions, and then topped it all off with a yogurt-sour cream dressing spiked with horseradish, vinegar, chives and paprika. YUM! Robert and I both loved it, and it’s now become a regular dinner in our house. I’ve even served it at a few casual dinner parties!
For a beautiful presentation, I recommend arranging the ingredients in rows over torn lettuce, like a Cobb salad (and like the photo!). Note that I do provide the directions for preparing the steak and potatoes, should you not have leftovers!
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Grilled Steak, Roasted Potato and Tomato Salad
My Grilled Steak, Roasted Potato and Tomato Salad is the perfect way to turn leftovers into a delicious, filling one dish meal!
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 cup water
- 1/2 medium red onion, cut in half and thinly sliced
- 6 small to medium new potatoes (about 3/4 to 1 pound), quartered
- 1 tablespoon olive oil
- 1/3 cup sour cream
- 2 to 3 tablespoons Greek yogurt
- 1 teaspoon balsamic vinegar
- 1 tablespoon horseradish, or more to taste
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon paprika, preferably smoked
- Freshly ground black pepper, to taste
- 1 pound sirloin steak (bottom round, flat iron or flank steak will also work)
- 3 hard-boiled eggs, coarsely chopped
- 2 large tomatoes, coarsely chopped
- 1 large head red leaf lettuce or spinach, or a mixture of greens, torn into bite-sized pieces
Instructions
- Preheat oven to 425 degrees. Lightly grease or spray an 8- by 8-inch baking dish with cooking spray.
- In a medium saucepan, combine red wine vinegar, salt and 1 cup water and bring to a boil. Stir in red onion and remove from heat. Set aside to cool.
- In the prepared baking dish, toss potatoes with olive oil and kosher salt to taste. Bake, stirring occasionally, for 35 to 40 minutes or just until potatoes are tender when pierced with a fork (don’t overcook). Remove from oven and set aside.
- While the potatoes bake, prepare the dressing: In a medium mixing bowl, whisk together the sour cream, yogurt, balsamic vinegar, horseradish, chives and paprika. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
- Preheat grill. Season steak on both sides with salt and pepper. Place on greased grill rack and grill to desired doneness (130-135 for medium rare or 135-145 for medium). Remove from grill and let rest for at least 5 minutes; thinly slice crosswise into 1 to 2-inch pieces. Set aside.
- Lightly toss the lettuce with some of the dressing and arrange on a large serving platter. On top of the lettuce arrange the potatoes, steak, chopped eggs, and tomatoes in rows. Drain red onions, sprinkle over the top. Season to taste with salt, pepper and paprika. Serve, passing remaining dressing on the side.
Notes
Make ahead: Pickled red onion, steak, potatoes and dressing can be made up to 24 hours in advance. Bring to room temperature before assembling?and serving.
Variation: The salad can be arranged and served on individual plates.
- Category: Main dish, salad, grilling, camping
