My husband called this an eggcellent salad. I love how quickly it comes together and all of the textures it has. The crispy potatoes were the inspiration and you can use any greens you have on hand. I would recommend arugula, spinach, power greens or the micro greens like I used. The Steak Cuts from Snake River Farms are excellent for an entree salad such as this. They are so flavorful and cook quickly. This whole meal came together in under 30 minutes, and can be cooked on the grill or stovetop. I used my Traeger Ranger with the cast iron plate to cook mine. Love that wood-fired flavor!
Steak and Potato Salad with Mustard Vinaigrette
Equipment
- cast iron skillet
- Sheet Pan
- grill with cast iron plate
Ingredients
Roasted Fingerling Potatoes
- 2 cups fingerling potatoes cut into bite size pieces
- 2 Tbsp olive oil
- 2 tsp Snake River Farms Signature Steak Seasoning alternatively, salt, pepper, and garlic powder as desired
Steak Cuts
- 16 oz Snake River Farms American Wagyu Steak Cuts
- 2 tsp Snake River Farms Signature Steak Seasoning alternatively, salt and pepper as desired
- 2 Tbsp olive oil
Mustard Vinaigrette
- 2 Tbsp whole grain mustard
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp honey
- 2 tsp fresh parsley chopped
- 2 tsp shallots thinly sliced
- 1 pinch salt
- 1 pinch pepper
Steak and Potato Salad with Mustard Vinaigrette
- 1 recipe prepared Steak Cuts
- 1 recipe prepared Mustard Vinaigrette
- 2-3 each eggs boiled to desired doneness, and peeled
- 2 cups greens such as micro greens, arugula, spinach, power green blend
- 1 recipe prepared Roasted Fingerling Potatoes
Instructions
Roasted Potatoes
- Preheat cast iron over medium high heat, or set your grill or oven to 375F-400F. Use a sheet pan or cast iron pan for cooking the potatoes.
- Toss the bite sized potatoes with the olive oil and sprinkle with seasoning, and arrange in a single layer in the pan. Don't overcrowd the pan so they can brown slightly intead of steam.
- Cook until golden brown and soft in the center. Time will depend on the size of the potatoes. 10-20 minutes.
- When the potatoes are done, set aside and keep warm while you cook the steak cuts.
Steak Cuts
- Season generously with Snake River Farms Signature Steak Seasoning.
- To cook in cast iron, use preheated pan or grill plate and drizzle with olive oil and cook for 1-2 minutes per side, until desired doneness.
- Alternatively grill on skewers over high heat, turning occasionally, until desired doneness.
Mustard Vinaigrette
- In a small bowl, whisk together all of the ingredients.
Steak and Potato Salad Assembly
- Place the greens on your serving dish.
- Drizzle the potatoes with a generous amount of the mustard vinaigrette, then top the greens with the potatoes.
- Slice the boiled eggs into quarters and add them to the salad.
- Finish topping with the Steak Cuts. You can cut them in half if desired, and drizzle the whole thing with additional mustard vinaigrette and top with a sprinkle of parsley.
