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Sizzling Steak & Crispy Parmesan Potato Salad Extravaganza
Dive into a steak-loaded salad with crispy potatoes, a cheesy punch, and a balsamic drizzle. A hearty indulgence you won't forget. Try it now!
When you think of salads, you might not immediately picture sizzling steak and crispy potatoes, but that's about to change. Our Sizzling Steak & Crispy Parmesan Potato Salad Extravaganza is a flavor-loaded masterpiece that combines juicy, seared steak with crispy, cheesy potatoes and a medley of fresh greens. It's a salad that refuses to be sidelined, demanding the spotlight with its indulgent textures and savory richness.
Imagine tender slices of perfectly cooked steak layered over a bed of vibrant greens, each bite offering a burst of umami and a satisfying chew. The addition of crispy, golden Parmesan-crusted potatoes adds an irresistible crunch that contrasts beautifully with the creamy, tangy balsamic vinaigrette. This isn't just any salad—it's a celebration of bold flavors and hearty ingredients that redefine what a salad can be.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Italian
Dive into a steak-loaded salad with crispy potatoes, a cheesy punch, and a balsamic drizzle. A hearty indulgence you won't forget. Try it now!
Ingredients
- • Ribeye steak: 1 lb, at room temperature
- • Baby potatoes: 1 lb, halved
- • Olive oil: 3 tablespoons
- • Fresh rosemary: 2 sprigs, finely chopped
- • Garlic powder: 1 teaspoon
- • Salt and pepper: To taste
- • Grated Parmesan cheese: 1 cup
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/2, thinly sliced
- • Balsamic glaze: 2 tablespoons
- • Dijon mustard: 1 tablespoon
- • Honey: 1 tablespoon
- • Lemon juice: 1 tablespoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Toss the halved baby potatoes with 2 tablespoons of olive oil, rosemary, garlic powder, salt, and pepper. Arrange them cut side down on a baking sheet lined with parchment paper. Sprinkle generously with grated Parmesan cheese.
- 3 Roast the potatoes for 25-30 minutes, until golden brown and crispy. Flip halfway through the cooking time to ensure even crisping.
- 4 While the potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the ribeye steak with salt and pepper, then sear it in the skillet for 3-4 minutes on each side, or until it reaches your desired doneness (medium-rare is recommended). Let the steak rest for at least 5 minutes before slicing thinly against the grain.
- 5 In a small bowl, whisk together the balsamic glaze, Dijon mustard, honey, and lemon juice to create a tangy vinaigrette.
- 6 In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion. Drizzle with half of the vinaigrette and toss to coat.
- 7 Arrange the sliced steak on top of the salad, followed by the crispy Parmesan potatoes. Drizzle the remaining vinaigrette over the entire salad.
- 8 Serve immediately, allowing each person to savor the combination of juicy steak, crunchy potatoes, and fresh greens.
Serving Suggestions
- • This indulgent salad pairs wonderfully with a chilled glass of red wine, such as a Pinot Noir, which complements the richness of the steak and the tangy notes of the vinaigrette. For a complete meal, consider serving alongside a crusty baguette to mop up any remaining dressing and juices. A side of roasted vegetables like asparagus or green beans can add an extra layer of texture and flavor, balancing the hearty elements of the salad.
Storage Tips
To store leftovers, separate the steak and potatoes from the greens to maintain their texture. Store the steak and potatoes in an airtight container in the refrigerator for up to 3 days. The dressed greens should be consumed as soon as possible, as they may wilt. Reheat the steak and potatoes gently in the oven or a skillet before serving to restore their original flavor and texture.
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