🥗
Bacon-Wrapped Steak & Loaded Potato Salad with Tangy BBQ Dressing
Indulge in our Bacon-Wrapped Steak & Loaded Potato Salad with Tangy BBQ Dressing—crunchy, creamy, and utterly irresistible!
When it comes to indulgence, nothing beats the combination of bacon-wrapped steak, crispy potatoes, and a rich, tangy BBQ dressing. This Big Beautiful Salad is a tribute to hearty flavors and satisfying textures, making it the ultimate comfort food experience. Imagine tender steak wrapped in crispy bacon, nestled atop a bed of crunchy greens, creamy potatoes, and sharp cheddar cheese. It's a flavor explosion in every bite.
This dish takes the concept of a traditional salad and flips it on its head, infusing it with the richness of a loaded baked potato and the smokiness of a backyard BBQ. Perfect for a special occasion or when you're just craving something exceptionally indulgent, this salad is sure to impress with its bold flavors and stunning presentation. Dive into this decadent masterpiece and discover why it's worth every splurge!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings
4
Calories
760 kcal
per serving
Cuisine
American
Indulge in our Bacon-Wrapped Steak & Loaded Potato Salad with Tangy BBQ Dressing—crunchy, creamy, and utterly irresistible!
Ingredients
- • steak (ribeye or sirloin): 2 pieces, about 8 ounces each
- • bacon: 8 slices
- • baby potatoes: 1 pound, halved
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • mixed salad greens: 6 cups
- • cherry tomatoes: 1 cup, halved
- • sharp cheddar cheese: 1 cup, shredded
- • green onions: 2, sliced
- • sour cream: 1/2 cup
- • barbecue sauce: 1/4 cup
- • apple cider vinegar: 2 tablespoons
- • honey: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • garlic powder: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Wrap each steak with 4 slices of bacon, securing with toothpicks if necessary. Place on one side of the prepared baking sheet.
- 3 Toss the halved baby potatoes with olive oil, salt, and black pepper. Spread them in a single layer on the other side of the baking sheet.
- 4 Roast in the oven for 25-30 minutes, or until the bacon is crispy and the potatoes are golden brown and tender. Rotate the steaks halfway through for even cooking.
- 5 While the steak and potatoes are roasting, prepare the dressing by whisking together the sour cream, barbecue sauce, apple cider vinegar, honey, smoked paprika, and garlic powder in a small bowl. Adjust seasoning to taste.
- 6 Assemble the salad by layering mixed greens, cherry tomatoes, and shredded cheddar cheese in a large serving bowl.
- 7 Once the steak and potatoes are done, let the steaks rest for 5 minutes, then slice into strips.
- 8 Top the salad with the roasted potatoes, bacon-wrapped steak slices, and sliced green onions. Drizzle with the tangy BBQ dressing before serving.
Serving Suggestions
- • For a truly indulgent meal, pair this Bacon-Wrapped Steak & Loaded Potato Salad with a side of warm, crusty bread to soak up the delicious BBQ dressing. Complement the smoky flavors with a glass of full-bodied red wine, such as a Cabernet Sauvignon or Shiraz. For a non-alcoholic option, a chilled glass of iced tea with a hint of lemon will provide a refreshing balance. Garnish with extra shredded cheddar cheese and a sprinkle of fresh parsley for a pop of color and added flavor. This salad is hearty enough to stand alone as a main course, but it also pairs beautifully with a simple soup or grilled veggies for a complete, decadent meal.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the salad components separately if possible. Reheat the steak and potatoes in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Add the dressing just before serving to keep the salad fresh and vibrant.
Ratings & Reviews
0.0
Based on 0 ratings
