Warm Steak and Potato Salad

Recipe:

Ingredient Notes:

• Meat: Beef tenderloin is the ideal choice here, offering guaranteed tenderness and ease of cooking. Alternatively, this salad works wonderfully with ribeye or strip loin steak. If red meat isn’t an option, chicken thigh fillets make an excellent protein substitute. Simply marinate them lightly in soy sauce and black pepper, then sauté until cooked through.
• Potatoes: Opt for low-starch potatoes for this salad; they’ll maintain their shape well after boiling and subsequent pan-frying. If you have the time and resources, baking the potatoes is a fantastic alternative – for instance, you could follow this recipe, omitting the pesto.
• Tomatoes: I used cherry tomatoes, but depending on the season, your preference, and availability, feel free to use any ripe, large tomatoes with a rich, full flavor.
• Celery: Celery stalks contribute a refreshing crispness and a unique flavor to this salad. If you’re not a fan of celery, a fresh cucumber makes a good substitute.
• Lettuce: Romaine lettuce was my choice, but iceberg lettuce, Lollo Bionda, or baby spinach are all suitable alternatives. For an extra layer of flavor, consider tossing in a handful of arugula.
• Oil: The dressing is designed for extra virgin olive oil. However, you can use a refined oil such as sunflower, regular olive oil, canola, or grapeseed oil if preferred. Be aware that this will result in a less intense flavor for the dressing.
• Mustard: This recipe calls for grainy mustard, which provides a piquant yet subtly sweet taste. If you’re looking to add more kick to your dressing, Dijon mustard is an excellent choice.
• Soy Sauce: This is key for imparting that characteristic umami flavor to the dressing, which pairs exceptionally well with steak.
• Worcestershire Sauce: Adds its distinct savory depth. If you don’t have any on hand, simply substitute it with an equal amount of soy sauce.
• Lemon Juice: This crucial acidic component of the dressing can be swapped for white wine vinegar or apple cider vinegar if desired.

Let’s start cooking!

Prepare the dressing. Place all of the ingredients into a blender cup and blend using an immersion blender.

Cut the tomatoes in half and slice the celery crosswise.

Cut the tenderloin into 2-cm-thick medallions. Season with salt and ground black pepper. Sear for half a minute per side in an oil-greased, preheated pan over high heat.

Cook to medium rare in an oven preheated to 180°C (355°F) for 3 minutes. Remove the meat and let it rest for 5 minutes.

Cut the potatoes into wedges.

Sauté them in an oil-greased pan over medium heat until golden brown on all sides.

Tear the lettuce with your hands and place it in a bowl.

Add two-thirds of the dressing and mix.

Place the lettuce on individual plates and top with tomatoes, celery, potatoes, sliced tenderloin, and the remaining dressing. Serve.

Enjoy!

This Warm Steak and Potato Salad recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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