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Sizzling Steak & Crispy Potato Salad with Creamy Horseradish Dressing
Indulge in a hearty steak and potato salad with bold flavors and creamy horseradish dressing. A crave-worthy meal for meat lovers!
Prepare to redefine your salad expectations with this Sizzling Steak & Crispy Potato Salad. This isn't your average salad; it's a robust, flavor-packed creation that brings together juicy, perfectly-seared steak and crispy, golden potatoes. Topped with a luxuriously creamy horseradish dressing, this dish is the epitome of indulgent comfort food in salad form.
The magic of this salad lies in its balance of textures and bold flavors. Imagine tender slices of steak, seasoned to perfection, nestled amongst crunchy mixed greens and crispy potato pieces that add an irresistible crunch. The creamy horseradish dressing ties everything together with its zesty kick, making this salad not just a side dish, but the star of your meal. Whether served for lunch or dinner, this salad is sure to satisfy your cravings and leave you coming back for more.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty steak and potato salad with bold flavors and creamy horseradish dressing. A crave-worthy meal for meat lovers!
Ingredients
- • ribeye steak: 1 pound
- • baby potatoes: 1 pound, halved
- • mixed salad greens: 6 cups
- • grape tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon, divided
- • black pepper: 1 teaspoon, divided
- • garlic powder: 1/2 teaspoon
- • smoked paprika: 1/2 teaspoon
- • butter: 1 tablespoon
- • sour cream: 1/2 cup
- • prepared horseradish: 2 tablespoons
- • lemon juice: 1 tablespoon
- • Worcestershire sauce: 1 teaspoon
- • fresh chives: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Place the halved baby potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and smoked paprika. Toss to coat. Roast in the oven for 25-30 minutes until crispy and golden brown, flipping halfway through.
- 3 While the potatoes are roasting, heat a skillet over medium-high heat. Season the ribeye steak with the remaining salt and pepper on both sides. Add 1 tablespoon of olive oil and butter to the skillet.
- 4 Sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the skillet and let it rest for at least 5 minutes before slicing thinly against the grain.
- 5 In a small bowl, whisk together sour cream, prepared horseradish, lemon juice, Worcestershire sauce, and chopped chives to create the dressing. Adjust seasoning to taste.
- 6 To assemble the salad, layer the mixed greens, grape tomatoes, and red onion on a large serving platter. Arrange the sliced steak and crispy potatoes on top.
- 7 Drizzle the creamy horseradish dressing over the salad just before serving. Garnish with additional chopped chives for a burst of freshness.
Serving Suggestions
- • This hearty salad pairs wonderfully with a crusty loaf of garlic bread or a side of roasted vegetables for a complete meal. For a truly indulgent experience, consider serving it with a rich, full-bodied red wine like Cabernet Sauvignon or a creamy stout beer. To add a touch of freshness, include a chilled cucumber and mint salad as a contrasting side dish.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator. The steak and potatoes will keep for up to 3 days, while the salad greens and dressing should be consumed within 2 days for optimal freshness. Reheat the steak and potatoes gently in a skillet or oven before serving, and toss the salad with dressing just before eating to maintain its crisp texture.
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