American
Steakhouse Salad
Seared steak turns a chopped romaine salad with tomato, onion, blue cheese, and crisp potatoes into a full meal. Horseradish-Dijon vinaigrette echoes classic steakhouse condiments.
4 servings · 20 minutes prep · 25 minutes cook
Ingredients
Ingredients
- 1 pound (450 g) sirloin steak
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
- 12 ounces (340 g) baby potatoes, halved
- 1 tablespoon (15 ml) neutral oil, for potatoes
- 1/4 teaspoon kosher salt, for potatoes
- 2 romaine hearts, chopped
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 ounces (85 g) blue cheese, crumbled
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon honey
- Black pepper
Directions
Method
- Heat oven to 425°F (220°C). Toss halved potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Arrange cut-side down on a sheet pan and roast about 25 minutes, until deeply browned and tender.
- Season steak. Sear in a hot oiled skillet 3 to 5 minutes per side to desired doneness; USDA’s whole-cut endpoint is 145°F (63°C) plus a 3-minute rest. Rest 10 minutes and slice across the grain.
- Whisk oil, vinegar, Dijon, horseradish, honey, and pepper.
- Toss romaine, tomatoes, onion, potatoes, and blue cheese with dressing. Top with steak and resting juices.
