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

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.