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Craving a salad that goes way beyond your standard bowl of greens? Enter this Crispy Potato & Balsamic Steak Salad with Creamy Boursin Dressing—because why have one dressing when you can have two? Yes, this recipe is a bit fussy, but I’m nothing if not fussy and extra. Trust me, it’s worth every extra step—but maybe save it for a day when you really feel like going all out. We’re talking tender, marinated steak, crispy, golden potatoes that are basically potato croutons, tangy tomato-onion compote, and not one, but TWO luscious dressings. One is a bright balsamic marinade that doubles as a vinaigrette, and the other is a velvety Boursin dressing that’s creamy, tangy, and utterly addictive. This salad is all about those layers of flavor and texture, from the savory crunch of potatoes to the juicy bite of perfectly cooked steak.

Who says salads have to be boring? Certainly not anyone who’s tried this one. It’s a salad that makes you forget it’s a salad—the arugula is one small component, and you can basically forget they’re there with everything else here! Let’s take a closer look at what makes this dish so irresistible and why it’s more than just greens on a plate.

A Brief (But Juicy) History of Steak Salads

While steak salads feel like a modern American creation, they actually have roots in various cuisines. Across the world, meat and vegetables have long been paired in a balanced (okay, sometimes carb-heavy) way. In France, you’ll find Salade Lyonnaise, featuring crispy bacon and poached eggs, while Italians lean towards dishes like Insalata di Bistecca, a Tuscan twist that marries grilled meats with fresh produce. Thailand has its amazing Thai steak salad.

The American steak salad, however, is a product of innovation, driven by the desire to make salads filling enough to serve as a meal. Enter grilled steak, hearty potatoes, and—surprise—fancy cheese dressing. This recipe brings a few European elements together, but with a fresh, crisp, and slightly snarky American twist. Think of it as the dressed-up cousin of the Cobb or Caesar.

What Makes This Dish Special?

This isn’t your average lettuce-based afterthought on the dinner table. Here’s why this dish stands out:

The Balsamic Marinated Steak – A little tangy, a little sweet, and entirely crave-worthy. The balsamic marinade is laced with garlic, honey, and Dijon—balancing acidity with richness and a subtle sweetness adn will double as a dressing for the salad. The kiwi in the marinade might seem like a wild card, but it helps tenderizes the steak. I have gone a little nuts on balsamic-marinated meats this year after I discovered Chi Spacca’s marinade recipe and used them in these short ribs and this balsamic chicken. The first time I made this salad, I used that exact recipe; however, I knew I wanted the marinade to double as a dressing, and I had to make a few tweaks to make it appropriate for a dressing. The second time I made this, I decided to just tweak my existing balsamic vinaigrette recipe to cut down on the work.
Crispy Potatoes: The Unsung Heroes – We’ve got potatoes, but not just any potatoes—crispy, golden slices of baby potatoes. They offer that irresistible crunch, making this salad hearty enough for those who “don’t do salads.” Plus, who doesn’t love a crispy potato?
Tomato-Onion Compote – Let’s not skip the details. This compote takes some of the bite out of raw onions by cooking them with some balsamic vinegar and adds just the right amount of zing and sweetness. It’s what I like to call the “underestimated overachiever” of this salad.
Creamy Boursin Dressing – Say goodbye to the standard vinaigrette. This is a dressing with personality—creamy, tangy, and decadently smooth, thanks to Boursin cheese. It’s indulgent, but it’s the perfect contrast to the bite of arugula and the char of the steak.

How to Make It (Without Losing Your Mind)

This recipe has a few components, but none are overly complicated. Here’s the rundown of what you need to do without turning your kitchen into a war zone:

1. Marinate the Steak Like a Pro

Mix up a simple balsamic marinade—just toss everything in a blender and let it do its thing. Let your steak soak up all that goodness for at least an hour (or up to four if you have the time). Remember: give it a quick pat-down before grilling to help get a good sear. I used hanger steak here, which I love for it’s beefiness. I recognize it may be hard to find for some people; you can substitute with any other cut you like—just recognize that the cooking time may differ.

2. Perfectly Crisp Potatoes Every Time

Thinly slice your baby potatoes and toss them with olive oil, salt, and pepper. Spread them out in a single layer, whether they’re going on the grill or in the oven. Flip halfway for that crispy, golden perfection. A single-layer strategy keeps things crispy—no mushy piles of sad potatoes here!

3. Quick Tomato-Onion Compote

Sauté thinly sliced red onions until they’re soft and translucent, then hit them with a splash of balsamic vinegar. Stir in halved cherry tomatoes for a burst of freshness that balances out the rich steak and potatoes. Let them marinate while you handle the rest.

4. Creamy Boursin Dressing, aka Magic Sauce

Grab your favorite flavor of Boursin, mix it with crème fraiche and a splash of vinegar, and adjust with water until it’s perfectly pourable. This dressing should be thick enough to cling to the greens without feeling heavy. If you’ve got leftovers, drizzle it on anything—eggs, veggies, or even straight into your mouth (no judgment here).

Equipment Needed

Tips and Tricks for the Best Steak Salad Ever

Patience Pays Off: Let your steak rest for a good 10 minutes after cooking. This helps the juices redistribute, ensuring every slice is juicy and flavorful.
Slicing Matters: Always slice your steak *against the grain*. This shortens the muscle fibers, making each bite more tender.
Potato Consistency: Uniform slicing is key. Try using a mandoline if you have one—it’s the secret to evenly crispy potatoes.
Double Down on Boursin: If you’re a cheese lover (join the club), crumble the remaining Boursin over the top of the salad before serving. No one ever said, “This salad has too much cheese.”

Final Assembly: Putting It All Together

After you’ve prepared each component, it’s time to assemble. Toss the greens with the tomato-onion compote, sprinkle in those golden potato slices, and layer the sliced steak like a pro. Drizzle your dressings (yes, plural) over the top—just enough to coat, with extra on the side for dipping. Add a dusting of shaved Parmesan if you’re feeling fancy, and dig in.

Why This Salad Will Win Over Even the Salad Skeptics

The key to a great salad is balance—textures, flavors, and, yes, a little indulgence (last time, I swear). The contrast of juicy steak, crispy potatoes, tender greens, and creamy dressing checks every box. Every bite delivers a new combination of savory, tangy, crunchy, and creamy, making it a dish you’ll crave on repeat.

Whether you’re serving this as a main or a side, it’s guaranteed to impress. The Boursin dressing alone is a game-changer, and I’m willing to bet you’ll be putting it on everything once you’ve tried it.

Happy cooking!

Crispy Potato and Balsamic Steak Salad with Creamy Boursin Dressing

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Author: Amanda
Yield: 2 as a main; 4 as a side 1x

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Description

Crispy Potato & Balsamic Steak Salad with Creamy Boursin Dressing is the ultimate hearty, flavor-packed dinner salad recipe. Featuring tender marinated steak, crispy potatoes, and two delicious dressings, it’s a fuss-worthy recipe perfect for entertaining or date night!

Ingredients

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BALSAMIC MARINADE/DRESSING:

1 kiwi, peeled and quartered
1/3 cup balsamic vinegar
2/3 cup extra-virgin olive oil
2 garlic cloves, peeled and coarsely chopped
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

CREAMY BOURSIN DRESSING:

1/2 wheel (~1.75 ounces) Boursin cheese*, any flavor you like, at room temperature
2 tablespoons heavy whipping cream
2 tablespoons crème fraiche
1 tablespoon extra-virgin olive oil
2–3 tablespoons water
1–1/2 teaspoons white wine or champagne vinegar, plus more to taste if needed

TOMATO-ONION COMPOTE:

1 tablespoon extra-virgin olive oil
1/2 red onion, thinly sliced (about 1/4-inch-thick)
2 tablespoons balsamic vinegar
8 ounces cherry tomatoes, halved

SALAD:

1–1-1/4 pounds hanger steak
8 ounces yellow baby potatoes, very thinly sliced (aim for 1/8 to 1/4-inch thick)
5 ounces arugula or mixed baby greens
Shaved Parmesan, for serving

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Instructions

To make the balsamic marinade/dressing: Combine all of the ingredients in a small blender and process until completely pureed. Season to taste with salt and pepper. Reserve half of the dressing for serving. Transfer the remaining half to a marinating container or Ziploc bag. If your hanger steak has a thick end and a thin end, cut where the size most obviously changes; this will help ensure your steak doesn’t overcook. Transfer the steak to the marinade for at least one hour and up to four hours.
To make the creamy Boursin dressing: Combine all the ingredients in a small mixing bowl to make by hand (you can also use a small blender if desired). Whisk together until completely smooth, adjusting the consistency with water if needed to get a creamy drizzleable consistency. Season to taste with salt and pepper. Refrigerate until ready to use.
To make the tomato-onion compote: Heat the olive oil in a small skillet over medium heat. Once shimmering, add the onion and a pinch of salt. Cook for 8–10 minutes or until the onions are softened. Add the balsamic vinegar and cook for 1-2 minutes more or until the balsamic has reduced slightly. Transfer the mixture to a bowl with the halved cherry tomatoes. Season to taste with salt and pepper and let marinate while you prepare the rest of the recipe.
When you’re ready to cook, remove the steak from the marinade, letting the excess drip off. Pat dry with a paper towel. Season lightly with salt and pepper. Let sit at room temperature while you proceed with the next step.
If using the grill, preheat a gas grill on high heat for 15 minutes or prepare a charcoal grill for medium-high heat about 25 minutes before you want to cook. You can also cook this indoors on a grill pan or in a skillet using the same instructions below. You will need to preheat your oven to 425° to cook the potatoes if preparing this indoors.
Toss the sliced potatoes with enough olive oil to lightly coat and season with salt and pepper. Transfer to a small sheet pan in a single layer. Pat the steak dry again.
If grilling, oil the grill grates and turn down to medium (if using gas). If cooking indoors, preheat your skillet or grill pan to medium-high heat. Add about 1 tablespoon of oil and turn down to medium. Cook the steak for 3–5 minutes per side, or until the steak reaches your desired internal temperature. I prefer to cook hanger steak until medium, or about 135–140° and recommend doing so for the best results, even if you’re someone who likes a rare or medium-rare steak. Watch the steaks carefully, as the sugar content in the marinade can make the exterior burn more easily. If your hanger steak was varying thicknesses and you cut it, you will likely need to remove the thinner portion before the thicker portion or move it to a cooler part of the grill. Once the steak is cooked to your liking, remove and let rest under foil.
The potatoes will take about 11–15 minutes to cook and get crispy, so place them on the grill or in the oven when you flip the steaks and continue cooking while the steak rests. Flip each potato slice halfway through cooking (or whenever they reach golden-brown on the first side). Taste for seasoning and add more salt if needed after cooking.
To assemble the salad, toss the greens with the tomato-onion compote, crispy potatoes, and shaved Parmesan. Thinly slice the steak against the grain and arrange on top. Drizzle a little of each dressing over top and serve the remaining dressing on the side.