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Steak + Potato Salad by Samantha Dahl Shapin
Serves ~4 people
Ingredients
1 bag of lettuce, or roughly 4 C
(Steak + Marinade)
1lb Skirt Steak
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 tsp worcestershire sauce
2 tsp soy sauce
1 Tbsp olive oil
(Salad toppings)
1 lb baby potatoes, halved
5 oz cremini or button mushrooms
1/2 medium sweet onion
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 sprig fresh rosemary
1 Tbsp balsamic vinegar
3 Tbsp olive oil
8 oz halloumi cheese, optional
(Dressing)
1 shallot, minced
1 tsp dijon mustard
3 Tbsp apple cider vinegar
1/4 tsp salt
sprinkle black pepper
1/4 cup olive oil
Preparation
Preheat oven 425 degrees.
Add seasoning (salt, pepper, garlic, soy sauce, worcestershire sauce, and oil) to the steak and allow to marinate (at least 30 minutes). *Tip: take steak out of the fridge at the start of this recipe and allow it to rest and marinate at room temp for ~30 minutes while you prep the rest of the salad before it goes on the grill.
Combine halved baby potatoes (or you can substitute larger potatoes cut into wedges) with halved mushrooms, thick sliced onions, seasoning (salt, pepper, garlic powder, rosemary, vinegar, & oil) in a large bowl. Toss to coat well. Spread out on a large sheet pan. Bake for 30 minutes at 425 degrees.
Combine minced shallot, dijon mustard, apple cider vinegar, and salt and pepper in a bowl. Whisk well. While whisking, slowly add in olive oil until well combined.
Grill steak to desired doneness, roughly 2-5 minutes per side. Make sure you are using a super hot grill so you can develop a good crust in the short amount of time it takes to grill. Let the steak rest for about 10 minutes. Slice in thin strips against the grain.
*Optional: Slice halloumi into about 1/4 inch thick strips. Grill 2-3 minutes per side.
Serving
Arrange a base layer of greens, top with slightly cooled roasted potatoes, mushrooms, and onions, and halloumi cheese. Top with thinly sliced steak. Serve dressing on the side.