Pair our potato recipes with your favorite steak. This potato salad recipe is a hearty salad that you can serve as the whole meal! Recipe Courtesy of: Emily Buys
Prep5 minutesminutes
Cook20 minutesminutes
Total Time25 minutesminutes
Serves2
Course Dinner
Variety Fav(s) Sunrise Medley®
Cook Type Grilling, Oven
Dish Type Salads
Quick, Easy, Convenient 30 Minutes or Less
Season Spring, Summer
Ingredients
1lb.Ribeye Steak (or your favorite cut of beef)
2 tbsp.olive oil, divided
1tbsp.garlic and herb steak seasoning
¼tsp.paprika
1 tbsp.Worcestershire sauce
16oz.Tasteful Selections® potatoes, halved
Salt and pepper, to taste
1headromaine lettuce, chopped
½c.grape tomatoes
¼c.red onion, diced
¼yellow bell pepper, diced
2 ears corn on the cob, grilled and cut off the cob (optional)
¼c. feta cheese crumbles
1-2tbsp.chopped fresh chives
Creamy Avocado & Poblano dressing
Instructions
Preheat oven to 400-degrees and grill to high heat. Rub steak with garlic and herb seasoning, paprika and one tablespoon olive oil. Grill steak 6-7 minutes per side, or until medium-well done. While steak is cooking, place potatoes on a foil-lined pan.
Drizzle remaining olive oil over potatoes and sprinkle with salt. Using your hands, evenly coat the potatoes with the oil and salt. Bake for 20 minutes.
Assemble salad by placing lettuce on a large platter. Layer with tomatoes, red onion, bell pepper, potatoes and steak (optional grilled corn). Top with feta cheese and chives. Drizzle dressing over the top and enjoy!
