Description
A delicious steak and potato salad topped with a homemade red wine vinaigrette, perfect for dinner.
Ingredients
Scale
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon honey
- 1 lb (450g) flank steak
- 1 lb (450g) mini new potatoes
- ½ bunch green onions (chopped)
- 1 tablespoon steak seasoning
- 10 oz mixed greens
- Salt (to taste)
Instructions
- Bring a large pot of salted water to a boil.
- Add mini potatoes and cook for about 20 minutes, or until fork-tender.
- Drain, cut into quarters, and sprinkle lightly with salt while still warm.
- Season the flank steak on both sides with steak seasoning.
- Heat a large sauté pan over medium heat.
- Sear the steak for about 3 minutes per side for medium-rare.
- Let it rest for 10 minutes before slicing thinly against the grain.
- In a jar or bowl, combine olive oil, red wine vinegar, Dijon, salt, pepper, and honey.
- Whisk or shake until well emulsified.
- In a large bowl, add mixed greens, warm potatoes, green onions, and sliced steak.
- Drizzle with vinaigrette and toss gently to combine.
- Serve immediately, or refrigerate and enjoy chilled.
Notes
- For a stronger flavor, marinate the steak for a few hours before cooking.
- You can substitute the mixed greens with your favorite salad greens.
- This salad can be served warm or cold, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg