Description
Meat and potatoes in a dinner salad! Seared steak and crispy potatoes partner up with bitter greens and a lemon-parmesan vinaigrette for a simple and hearty dinner.
Ingredients
Scale
- 1 pound baby Yukon Gold potatoes
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (1 ounce) finely grated Parmesan cheese, plus 1/4 cup (1 ounce) shaved
- 1 pound sirloin or ribeye steak (about 1 inch thick), removed from the refrigerator about 30 minutes to 1 hour before preparing meal
- 10 ounces (about 8 cups) bitter greens, such as escarole, endive, radicchio, and/or mustard greens
- 1/4 cup fresh chives, chopped into 1/2-inch pieces
LEMON-PARMESAN DRESSING:
- 1/3 cup extra-virgin olive oil
- 1/4 cup (1 ounce) finely grated Parmesan cheese
- Zest of 1 lemon plus 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 450°. Combine the potatoes and 1 tablespoon salt in a medium pot and cover with water by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender when pierced with a sharp knife, about 12 to 15 minutes. Drain the potatoes and set aside.
- Pour 1 tablespoon of olive oil on a large rimmed baking sheet and scatter the potatoes overtop. Using a heavy-bottomed glass (or flat meat mallet), gently flatten each potato, taking care to try to retain the shape of the potato. Turn the potatoes once to coat in oil and season generously with salt and pepper. Scatter 1/4 cup of the Parmesan over the top. Bake until golden-brown and crispy, about 18 to 20 minutes.
- While the potatoes cook, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Generously season the steak with salt and pepper on both sides. Place the steak in the skillet and cook, turning once, until golden brown, about 5 minutes per side (for medium-rare). Set aside, covered with foil to rest for at least 5 minutes before thinly slicing against the grain.
- To make the dressing: Whisk together the lemon zest, juice, olive oil, Parmesan and salt and pepper to taste.
- To serve: Lightly coat the greens in the dressing. Arrange on a serving platter, scatter the crispy potatoes around and place the steak on top. Sprinkle with the Parmesan shavings and fresh chives. Serve with the remaining dressing on the side.
Notes
Inspiration: Steak and Bitter Greens Salad with Crispy Potatoes and Lemon-Parmesan Dressing on realsimple.com
- Category: Steak, Beef, Salad