Get ready to elevate your salad game with the mouthwatering "Steak and Potato Salad Fleishers"! This American classic is not just any salad; it's a hearty and satisfying dish that combines tender grilled steak, creamy blue cheese, and vibrant arugula, all tossed with perfectly boiled baby potatoes. Perfect for a quick weeknight dinner or an impressive weekend gathering, this recipe will leave your taste buds dancing and your guests asking for seconds. With just 40 minutes from prep to plate, you’ll discover how easy it is to create a gourmet meal that’s bursting with flavor. Dive into this recipe and transform your salad into a culinary masterpiece!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb steak, grilled and sliced
- 2 cups baby potatoes, boiled and halved
- 2 cups arugula
- 1/4 cup blue cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the steak by patting it dry with paper towels and seasoning generously with salt and freshly ground black pepper on both sides.
- Preheat a grill or cast-iron skillet to high heat, ensuring the cooking surface is very hot before adding the steak.
- Cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness. Use a meat thermometer to check internal temperature (135°F for medium-rare).
- Remove steak from heat and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
- While steak is resting, boil baby potatoes in salted water for 12-15 minutes until tender when pierced with a fork. Drain and let cool slightly.
- Cut boiled potatoes in half and toss with 1 tablespoon olive oil, salt, and pepper.
- Slice the rested steak against the grain into thin, diagonal strips.
- Arrange fresh arugula on a large serving platter as the salad base.
- Layer the halved potatoes and sliced steak over the arugula.
- Sprinkle crumbled blue cheese evenly across the salad.
- Drizzle remaining olive oil over the salad and finish with an additional pinch of salt and freshly ground black pepper.
- Serve immediately while steak is still warm, allowing the blue cheese to slightly melt and create a rich dressing.
Tips
- Choose the Right Cut: For the best flavor and tenderness, opt for cuts like ribeye or sirloin steak. These cuts are great for grilling and will enhance the overall taste of your salad.
- Rest the Steak: Don’t skip the resting step! Allowing the steak to rest for 10 minutes after cooking helps retain its juices, making every bite succulent and flavorful.
- Perfectly Boiled Potatoes: To ensure your baby potatoes are perfectly tender, test them with a fork. They should be soft but not mushy. A little salt in the boiling water enhances their flavor.
- Customize Your Greens: While arugula adds a peppery kick, feel free to mix in other greens like spinach or kale for added texture and nutrition.
- Serve Warm: This salad is best enjoyed while the steak is still warm, allowing the blue cheese to melt slightly and create a delicious dressing that ties all the flavors together.
- Experiment with Dressings: While olive oil and seasoning are perfect, you can also drizzle a balsamic reduction or a tangy vinaigrette for an extra layer of flavor.
- Make It a Meal Prep: This salad holds up well, so consider making extra for lunch the next day. Just keep the ingredients separate until you're ready to eat to maintain freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 100mg
