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Steak and Potato Salad with Mustard Vinaigrette

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course, Salad, Sauces and Dressings
Ingredients Equipment Method

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

Equipment

  • cast iron skillet
  • Sheet Pan
  • grill with cast iron plate

Method
 

Roasted Potatoes
  1. 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.
  2. 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.
  3. Cook until golden brown and soft in the center. Time will depend on the size of the potatoes. 10-20 minutes.
  4. When the potatoes are done, set aside and keep warm while you cook the steak cuts.
Steak Cuts
  1. Season generously with Snake River Farms Signature Steak Seasoning.
  2. 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.
  3. Alternatively grill on skewers over high heat, turning occasionally, until desired doneness.
Mustard Vinaigrette
  1. In a small bowl, whisk together all of the ingredients.
Steak and Potato Salad Assembly
  1. Place the greens on your serving dish.
  2. Drizzle the potatoes with a generous amount of the mustard vinaigrette, then top the greens with the potatoes.
  3. Slice the boiled eggs into quarters and add them to the salad.
  4. 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.