Tuesday, June 10, 2014

Steak and Potato Salad

Our favorite guest blogger Kate is back! Today she is sharing with us her steak and potato salad!

This is a great salad for a weeknight dinner. It has a few different steps but comes together pretty easily and is hearty enough to fill you up. Adapted from this recipe, with potatoes, green beans and the addition of some steak tips its like a whole meal in salad form!

For the Walnut Dressing...
  • 2 TB Vinegar
  • 2 TB Plain Non-Fat Yogurt
  • 1 Tsp Dijon Mustard
  • 1/2 Tsp Salt
  • 1/3 C Walnuts
  • 2 TB Walnut Oil

The original recipe called for white wine vinegar, I didn't happen to have any and used regular white vinegar. I also used plain Greek yogurt. I found walnut oil with the olive oil in my regular grocery store, if you can't find it you can probably substitute olive oil you may just lose a little walnut flavor. 

Preheat the oven to 400 and toast the walnuts for about 6 minutes, until they are fragrant. Meanwhile in a small mason jar combine the vinegar, yogurt, mustard and salt, and give it a quick stir. Roughly chop the walnuts and add to the jar with the walnut oil. Place the cover on the jar and give it a good shake. Set the dressing aside or place in the fridge.

For the Salad...
  • 3-4 Red Bliss Potatoes
  • 1 C Green Beans
  • 3-4 oz Arugula
  • 1/2 lb Steak Tips

Serves 2

Preheat the oven to 400 (or leave it on if you have just made the dressing). Dice the potatoes into bite sized pieces, toss lightly with olive oil, salt, and pepper. Roast on a baking sheet for 45-60 min until cooked through and lightly browned. The timing may depend on how large of a dice the potato is and how brown you like them.
While the potatoes are roasting  bring a pot of water to a boil and prepare an ice bath. Trim the green beans then cut them in half or in thirds, so they are also bite sized.
Once the water is boiling, drop in the green beans and cook for about one minute. Then drain and transfer the beans to the ice bath to stop the cooking. Once the beans are cooled drain on paper towels.
Once the potatoes are done roasting let them cool slightly and prepare your steak tips to your liking. I used an Italian seasoning and grilled them. When the steak tips are cooked, let them rest while you assemble the salad. Toss the arugula, potatoes and green beans with the walnut dressing, divide between plates and top with the steak tips. Enjoy!
How delicious does this look? I can't wait to make this. Let us know if you try this recipe and how you adapted the recipe. 
Happy Pinning!
By Kate Lindsey