Steak And Potato Salad
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Why not turn the popular steak and potato meal into a Steak and Potato Salad? It's tender, tasty, and filled with all of your favorite things.
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Why You'll Love This Recipe
This meal is as easy as cutting up some potatoes and steak, then popping it into a hot cast iron skillet. (ad) Add a few tomatoes and parmesan cheese. In only 25 minutes...you've got one of the best tasting salads this side of heaven!
The potatoes are crispy on the outside, yet tender on the inside. And, since this recipe calls for filet mignon, the steak will melt in your mouth after cooking it for only a few minutes.
How to Make It
First, cut two baking potatoes into long wedges, leaving the skins intact. Season the potato wedges with steak seasoning and garlic salt. Melt a tablespoon of butter in a cast iron skillet with 3 tablespoons of olive oil.
Place potatoes in the skillet and cook over medium heat, turning often. Cook for 15 minutes until tender, then drain and set aside. Keep the grease in the skillet for the beef.
Cut 2 filets of beef into long strips and place in the skillet over medium heat. Turn several times with a spatula, until all sides are browned. Cook for a total of 2 minutes, then remove from skillet and drain.
Assembling the Salad
Arrange mixed greens on a plate, then scatter sliced baby tomatoes on the greens. Pile several potato wedges in the middle of the greens, and add a few steak slices on two sides.
Sprinkle grated parmesan cheese over the salad, then top with dressing of your choice. I like to use ranch dressing, but you could also use blue cheese if preferred.
Dive in to the best Steak & Potato Salad ever! It's amazing!
Recipe FAQS
Sure! If you want to save time and make Air Fryer Potato Wedges, try this great recipe.
You can definitely substitute types of steak and use ribeye, sirloin or New York strip instead of tenderloin if desired.
More Delicious Salads
- Rainbow Salad
- Strawberry Pecan Salad
- Toasted Pecan Peach Salad
- Wild Rice Salad
- Rock & Roll Chicken Salad
Recipe Card
Steak & Potato Salad
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 2 baking potatoes sliced in long wedges
- 1 tsp. steak seasoning
- 1 tsp. garlic salt
- 1 Tbsp. butter
- 3 Tbsp. olive oil
- 2 beef tenderloin steaks sliced into strips
- 2 cups mixed greens
- ½ cup baby tomatoes sliced
- ½ cup shaved parmesan
- ½ cup ranch dressing
Instructions
- Slice baking potatoes into long wedges, leaving the skins intact.
- Season the potato wedges with steak seasoning and garlic salt.
- Melt a tablespoon of butter in a cast iron skillet with 3 tablespoons of olive oil.
- Place potatoes in the skillet and cook over medium heat, turning often.
- Cook for 15 minutes until golden brown and tender, then drain and set aside.
- Keep the grease in the skillet for the beef.
- Slice filets of beef into long strips and place in the skillet over medium heat.
- Turn several times with a spatula, until all sides are browned.
- Cook for a total of 2 minutes, then remove from skillet and drain.
- Arrange on top of mixed greens, shaved parmesan & tomatoes, then drizzle with ranch dressing.
Notes
- Refrigerate leftovers for up to 2 days in an airtight container.
Nutrition
Nutrition info is an auto generated estimate.
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This looks so delicious! I love steak and salad together!
Thanks Kara! This steak is so tender, you can cut it with a fork! 🙂
This looks yummy❤️
Thanks Pam! I know how you love potatoes! 🙂