Steak & Potato Cowboy Salad

Recipe Courtesy of: Emily Buys
Prep5 minutes
Cook20 minutes
Total Time25 minutes
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

  • 1 lb. Ribeye Steak (or your favorite cut of beef)
  • 2 tbsp. olive oil, divided
  • 1 tbsp. garlic and herb steak seasoning
  • ¼ tsp. paprika
  • 1 tbsp. Worcestershire sauce
  • 16 oz. Tasteful Selections® potatoes, halved
  • Salt and pepper, to taste
  • 1 head romaine lettuce, chopped
  • ½ c. grape tomatoes
  • ¼ c. red onion, diced
  • ¼ yellow bell pepper, diced
  • 2 ears corn on the cob, grilled and cut off the cob (optional)
  • ¼ c. feta cheese crumbles
  • 1-2 tbsp. 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!