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Carnivore's Delight: Grilled Steak & Crispy Potato Salad
Indulge in a hearty Grilled Steak & Crispy Potato Salad bursting with savory flavors and crunchy textures. A must-try for meat lovers!
Prepare your taste buds for a flavor explosion with our Carnivore's Delight: Grilled Steak & Crispy Potato Salad! This indulgent salad combines juicy, perfectly grilled steak with crispy smashed potatoes, all dressed in a rich, tangy blue cheese dressing. It's a salad that satisfies those intense cravings for something hearty yet fresh. The contrast of textures—the crunch of the potatoes, the tenderness of the steak, and the creamy dressing—creates an unforgettable eating experience.
This recipe is a celebration of big, bold flavors and indulgence at its finest. Whether you're hosting a backyard BBQ or simply treating yourself to a luxurious meal, this salad delivers on all fronts. The smoky aroma from the grill, the salty richness of blue cheese, and the fresh crunch of mixed greens make every bite a delight. It's not just a salad; it's a meal that earns its place at the center of your table.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
720 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty Grilled Steak & Crispy Potato Salad bursting with savory flavors and crunchy textures. A must-try for meat lovers!
Ingredients
- • Ribeye steak: 1 lb (450g)
- • Baby potatoes: 1 lb (450g)
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1 small, thinly sliced
- • Blue cheese: 4 oz (115g), crumbled
- • Olive oil: 2 tablespoons
- • Butter: 2 tablespoons
- • Salt: to taste
- • Black pepper: to taste
- • Worcestershire sauce: 1 tablespoon
- • Lemon juice: 2 tablespoons
- • Garlic powder: 1 teaspoon
- • Fresh chives: 2 tablespoons, chopped
Instructions
- 1 Preheat your grill to high heat. If you don't have a grill, preheat your oven to 450°F (232°C).
- 2 Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- 3 While potatoes cool, season the ribeye steak with salt, pepper, and Worcestershire sauce. Let it sit at room temperature for 10 minutes.
- 4 Smash the cooled potatoes slightly with the back of a fork. Heat olive oil and butter in a skillet over medium heat, then add the potatoes. Cook until they are golden and crispy, about 5 minutes per side.
- 5 Grill the steak for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness. Let it rest for 5 minutes before slicing thinly.
- 6 In a large bowl, toss mixed greens, cherry tomatoes, red onion, and half of the crumbled blue cheese. Drizzle with lemon juice and a sprinkle of garlic powder.
- 7 Arrange the crispy potatoes and sliced steak over the salad. Top with the remaining blue cheese and garnish with fresh chives.
- 8 Serve immediately, allowing the flavors to meld together while the steak is still warm.
Serving Suggestions
- • This Grilled Steak & Crispy Potato Salad pairs beautifully with a side of crusty bread to soak up the rich blue cheese dressing. For a refreshing beverage, a cold glass of sparkling water with a splash of lemon or a crisp, chilled glass of Sauvignon Blanc complements the meal's bold flavors. Add a light dessert like a fruit sorbet to cleanse the palate afterward.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep the crispy potatoes separate and reheat them in a skillet before serving. Enjoy the salad cold or allow it to come to room temperature before eating.
Ratings & Reviews
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