30 Minute Steak & Potato Salad
Kalin
ingredients
- 1 lb red potatoes (3 medium), cut into 3/4 inch-thick wedges
- 3 Tbs vegetable oil
- 2 (8 ounce) top loin steaks, 1 inch thick
- 1 recipe Bistro-Style Mustard Vinaigrette
- 1 large head romaine lettuce, torn into bite sized pieces
- 1 red onion, halved & sliced thin
- Parmesan cheese
- salt & ground black pepper
directions
- 1
Toss the potatoes with 2 Tbs of oil in large microwave-safe bowl.
- 2
Cover with plastic wrap and microwave on high until potatoes are tender, about 5 to 10 minutes, shaking the bowl halfway.
- 3
Pat steaks dry with paper towels & season with salt and pepper.
- 4
Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking.
- 5
Brown steaks on first side, about five minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3-6 minutes.
- 6
Transfer steaks to carving board and tent with foil, leaving fat in skillet.
- 7
Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes.
- 8
Season with salt & pepper to taste.
- 9
Toss lettuce and red onion with 1/2 cup of vinaigrette and divide among individual plates.
- 10
Arrange potatoes on salads, then shave several Parmesan shavings over the top.
- 11
Slice steak thin against the grain, discarding any gristle and lay on top of salad.
- 12
Spoon remaining vinaigrette over steak or pass separately.
notes
For boneless rib-eye steaks, Delmonico steaks are a good substitute for New York Strip Steak.
Source: American Test Kitchen
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