Imagine a culinary masterpiece that combines the crispy perfection of roasted baby potatoes, the smoky richness of perfectly grilled beef, and the fresh crunch of mixed greens - all in one mouthwatering dish. This Roasted Potato Grilled Beef Salad is not just a meal; it's a gourmet experience that transforms ordinary ingredients into an extraordinary feast that will have everyone at your table begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups baby potatoes, halved
- 1 lb beef steak, grilled and sliced
- 4 cups mixed greens
- 1/2 red bell pepper, sliced
- 1/4 cup blue cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and cut them in half. Pat the potatoes dry with a clean kitchen towel to ensure crispy roasting.
- Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper in a mixing bowl until evenly coated.
- Spread the potatoes cut-side down on the prepared baking sheet, ensuring they are in a single layer with space between each potato.
- Roast the potatoes in the preheated oven for 25-30 minutes, turning once halfway through, until they are golden brown and crispy on the outside and tender on the inside.
- While potatoes are roasting, season the beef steak with salt and pepper on both sides.
- Preheat a grill pan or outdoor grill to medium-high heat. Brush the grill surface with the remaining olive oil.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steak from the grill and let it rest for 5-7 minutes to allow the juices to redistribute.
- Slice the grilled steak against the grain into thin strips.
- In a large salad bowl, arrange the mixed greens as the base.
- Top the greens with roasted potatoes, sliced red bell peppers, and grilled steak strips.
- Sprinkle crumbled blue cheese over the salad.
- Optional: Drizzle with additional olive oil and season with salt and pepper to taste.
- Serve immediately while the potatoes are still warm and the steak is tender.
Tips
- Pat your potatoes completely dry before roasting to achieve maximum crispiness. Moisture is the enemy of a perfect roasted potato!
- Let your steak rest after grilling - this crucial step ensures the juices redistribute, keeping your meat tender and flavorful.
- Cut your steak against the grain to guarantee the most tender, melt-in-your-mouth slices possible.
- Use a hot grill or grill pan to create beautiful sear marks and lock in the beef's natural flavors.
- For extra flavor, consider marinating your steak for 30 minutes before grilling or adding a light vinaigrette to the salad just before serving.
- Choose a high-quality blue cheese for maximum flavor impact - the creamy, tangy notes will elevate the entire dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
