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.