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Steak Salad

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Steak Salad is a vibrant, nourishing dish that effortlessly combines tender marinated steak with crispy roasted potatoes and fresh greens. This delightful meal is perfect for busy weeknights or family get-togethers, allowing you to enjoy a satisfying main course without spending hours in the kitchen. The homemade ranch dressing adds a creamy touch that complements the dish beautifully. Ideal for meal prep, this Steak Salad can be customized with your favorite ingredients, ensuring everyone at the table finds something to love.

Ingredients

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  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 5 cloves garlic (minced)
  • 1 pound flat iron steak (or flank steak)
  • 1 pound red potatoes (cut into small wedges)
  • 2 tablespoons olive oil
  • 1 teaspoon dill (fresh, freeze dried, or dried)
  • 1 teaspoon parsley (fresh, freeze dried, or dried)
  • 1 teaspoon chives (fresh, freeze dried, or dried)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 8 ounces baby greens
  • 2 ears corn
  • 8 ounces cherry tomatoes (quartered or halved)
  • 1/2 cup green onions (thinly sliced)
  • 1/2 cup ranch dressing

Instructions

  1. Marinate the Steak: In a resealable bag, combine olive oil, apple cider vinegar, salt, and minced garlic. Add the steak, seal the bag, and refrigerate for at least 2 hours.
  2. Roast the Potatoes: Toss potato wedges in olive oil and herbs; spread on a baking sheet and roast at 400°F for about 25–30 minutes until crispy.
  3. Grill the Corn: Grill corn over high heat until charred; cut kernels off the cob.
  4. Grill the Steak: Heat grill to high; cook steak until it reaches an internal temperature of 130°F for medium doneness. Let rest before slicing.
  5. Assemble Salad: Combine baby greens, cherry tomatoes, and green onions in a bowl. Top with sliced steak, roasted potatoes, and corn. Drizzle with ranch dressing.

Nutrition

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